In the past I took a tenderloin and brazed it on high heat for just a minute or two on all sides. I then put it in a roasting pan, coated it with dijon mustard and packed it with fresh ground horseradish root. I then put it into the oven at 350 until the thermometer indicated rare to meadium rare. Believe it or not the oven appearently softened the bite from the horseradish. I then scraped off the crust and sliced about 1" thick. Added a little bleu cheese sauce and it turned out pretty good.

Steve