Beef Tenderloin with Garlic Horseradish Cream

Beef Tenderloin with Garlic Horseradish Cream

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

Top-ranked recipe named "Beef Tenderloin with Garlic Horseradish Cream"

4.6 avg, 8 review(s) 86% would make again

Ingredients

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1 head garlic; (1/4 lb; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon Salt
2 cups Heavy cream
1/4 cup bottled horseradish; drained
1/8 teaspoon White pepper
1 (3-lb) center-cut beef tenderloin roast; tied
1/2 cup Cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons Salt
3/4 teaspoon Cornstarch
3/4 teaspoon dried oregano; crumbled
3/4 teaspoon Garlic powder
3/4 teaspoon paprika; (not hot)
1 tablespoon olive oil

Original recipe makes 8

Servings  

Preparation

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.

Notes

Cooks' note:

Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 557 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Beef Tenderloin with Garlic Horseradish Cream

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Reviews

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This is fantastic. The sauce is wonderful. I use it on chicken and salmon too. This is one of my Favorites.
mare1749 6 months ago
KendraCooks 7 months ago
This is going down as an at home date night dinner item! My wife and I both loved it!
TheOwensKitchen 1 year ago
Very yummy! Get a prime quality cut.
cbrown197satx 2 years ago
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 3 years ago
Great with roasted botatoes halves. I accompanied it with green beans and mushrooms.
promfh 6 years ago
[I made edits to this recipe.]
stevemur 8 years ago
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 8 years ago
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