Horseradish Sauce

• 2 tablespoons unsalted butter
• Reduced cooking liquid from tenderloin (preceding recipe)
• 4 tablespoons prepared horseradish sauce
• 1 cup creme fraiche or heavy cream
• Pinch of cayenne pepper
• Kosher salt
• 1 tablespoon minced fresh chives

1. Melt the butter in a small saucepan over medium-high heat.
2. Stir in all of the reduced liquid and the prepared horseradish sauce.
3. Remove from the heat and stir in the creme fraiche.
4. Return to medium heat and cook to reduce slightly.
5. Add the cayenne and salt to taste.
6. Remove from the heat and stir in the chives.
7. Serve warm.

unsalted butter, tenderloin, horseradish sauce, creme fraiche, cayenne pepper, kosher salt, fresh chives

Taken from www.epicurious.com/recipes/food/views/horseradish-sauce-391707 (may not work)