Ready in 45 minutes
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
111 people want to try | 216 have favorited
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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mare1749 1 month agoThis is fantastic. The sauce is wonderful. I use it on chicken and salmon too. This is one of my Favorites.
KendraCooks 2 months ago
TheOwensKitchen 1 year agoThis is going down as an at home date night dinner item! My wife and I both loved it!
cbrown197satx 2 years agoVery yummy! Get a prime quality cut.
dorjb79 2 years agoThis 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
promfh 5 years agoGreat with roasted botatoes halves. I accompanied it with green beans and mushrooms.
stevemur 8 years ago[I made edits to this recipe.]
bereid 8 years agoCooks' note: Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding. [I posted this recipe.]