Beef Tenderloin with Garlic Horseradish Cream
I made this for Easter dinner, and my guests loved it!"This looks delicious! I can't wait to try it. When I make roasted garlic I put it in my toaster oven instead. I don't see the point in turning the oven on to cook one little head of garlic " - dorjb79
Yield: 8 Ready in 45 minutes
95 people trying soon
Verified by stevemur
|1 headgarlic; (1/4 lb; about 2 1/2 inches in diameter), left intact|
|1 teaspoonolive oil|
|2 cupsHeavy cream|
|1/4 cupbottled horseradish; drained|
|1/8 teaspoonWhite pepper|
|1 (3-lb)center-cut beef tenderloin roast; tied|
|1/2 cupCracked black pepper|
|2 teaspoonsgranulated beef bouillon|
|3/4 teaspoondried oregano; crumbled|
|3/4 teaspoonGarlic powder|
|3/4 teaspoonpaprika; (not hot)|
|1 tablespoonolive oil|
Beef Tenderloin with Garlic Horseradish Cream Preparation
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.
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.
Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
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