Warm Horseradish Sauce

I'm looking for an elegant warm horseradish sauce to accompany beef tenderloin. Nothing overpowering but something gourmet. I make an excellant cold creamed horseradish sauce but was searching for something to be served warm.

Any ideas/recipes are welcome. Thanks in Advance.

I adapted this recipe from one that Ray Ray published on the Food Network site a few years back. After a holiday party, I had leftover tenderloin, crusty rolls and this dip. I reheated the dip, made sandwiches of it with the thinnest of schmears of the dip and didn't leave the NFL all day long. The original recipe called for dijon mustard and no horseradish.

Bacon and Swiss Dip with Horseradish


8 ounces softened cream cheese at room temperature
1/2 cup mayonnaise
3 Tbsp ground horseradish
1 Tbsp dry mustard
1 1/2 cups shredded Swiss cheese (the kind that comes in a bag)
8 slices center cooked cut bacon roughly cut
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped

In a large bowl, mix together the cream cheese, mayo, horseradish, dry mustard, and swiss cheese until well combined. Fold in chopped bacon and scallions so that they are evenly disbursed in the dip. Butter a small baking dish and transfer the mixture to it. Sprinkle chopped almonds over the top.

Bake in a preheated 400 degree oven for 15-18 minutes until bubbly. Serve with croutons, carrots and celery for dipping.