Beef Tenderloin 6-8 pounds
1 cup red wine
salt and pepper
2 tablespoons fresh chopped garlic
1 teaspoon Cavendar's Greek Seasoning

Horserdish Cream Sauce
1 cup of sour cream
1 cup of mayonnaise
2 tablespoons of prepared horseradish
fresh ground pepper to taste

Trim all of fat and silver skin from tenderloin. Tie the tenderloin in three to four places - about every three inches - with butcher's twine. Mix the red wine, salt and pepper, garlic and greek seasoning and coat the tenderloin with it. Cover and marinate in the refrigerator overnight. Take meat out at least two hours before cooking. Allow the meat to come to room temparture. Preheat oven to 500 degrees. Place tenderloin in oven for exactly 20 minutes. Remove tenderloin and wrap in foil two times. The tenderloin will continue to cook and come to a perfect medium temparture.

Mix ingredients for cream sauce and serve with the tenderloin with rolls.