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Beef Tenderloin with Garlic Horseradish Cream
8 Servings
100% would make this recipe for Beef Tenderloin with Garlic Horseradish Cream again.
I made this for Easter dinner, and my guests loved it!
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0 : 45
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Beef Tenderloin with Garlic Horseradish Cream Ingredients
1 head
garlic
(1/4 lb; about 2 1/2 inches in diameter), left intact
2 teaspoons granulated beef
bouillon
1 teaspoon
olive oil
2 teaspoons
salt
3/4 teaspoon
salt
3/4 teaspoon
cornstarch
2 cups heavy
cream
3/4 teaspoon dried
oregano
crumbled
1/4 cup drained bottled
horseradish
3/4 teaspoon
garlic
powder
3/23 teaspoon
white pepper
3/4 teaspoon
paprika
(not hot)
1 (3-lb) center-cut
beef
tenderloin roast tied
1 tablespoon
olive oil
1/2 cup cracked black
pepper
Instructions for Beef Tenderloin with Garlic Horseradish Cream
Make sauce:
Put oven rack in middle position and preheat oven to 400F.
Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
Stir garlic mixture into cream, then chill until ready to use.
Roast tenderloin:
Increase oven temperature to 475F.
Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425F and cook until thermometer inserted diagonally into center of meat registers 130F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
Main Ingredient:
Beef
Cuisine:
American
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Ingredient Insight - look inside this recipe
Beef
Bouillon
Cornstarch
Cream
Garlic
Horseradish
Olive Oil
Oregano
Paprika
Salt
White Pepper
Easter
Christmas
Roast
Main Dish
American
Beef
Dinner
for
flavor
and
categorization
Great with roasted botatoes halves. I accompanied it with green beans and mushrooms.
promfh
on Feb 10 2008 10:22AM
Total Time: 1:30
Active time: 0:45
[I made edits to this recipe.]
admin
on Jun 24 2005 12:46AM
Cooks' note: Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding. [I posted this recipe.]
bereid
on Jun 24 2005 12:22AM
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