Beef Tenderloin Recipes With Horseradish Cream Cheese Sauce
Beef Tenderloin with Garlic Horseradish Cream
Ingredients
Makes 8 to 10 servings
For sauce
1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper
For tenderloin
1 (3-pound) 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
Special Equipment
a roasting pan with a rack; an instant-read thermometer
Make sauce:
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
Step 5
Stir garlic mixture into cream, then chill until ready to use.
Roast tenderloin:
Step 6
Increase oven temperature to 475°F.
Step 7
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 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
Step 8
Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
How would you rate Beef Tenderloin with Garlic Horseradish Cream?
Reviews (124)
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my favorite holiday main course!
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Absolutely wonderful!! Huge hit with my family! The sauce is amazing. I reduced on simmer for about 30 minutes. It reduced to just over 1 cup. Added the roasted garlic and horseradish and it was perfect. Had no problems with it getting hard even after cooled in the fridge. I pulled the roast out at 125 and let it rest till 135. Took less than 10 minutes. This is definitely a recipe a will make again and again.
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This was a huge hit for Christmas dinner last night. I halved the pepper in the rub and increased the horseradish in the sauce per other reviews. I didn't have granulated bouillon, so used Better than Bouillon and rubbed it on the tenderloin before the spices. Smoked the tenderloin on a Traeger for an hour, then brought it to temp in a 400 degree oven. Made the sauce the day before. It hardened in the fridge, so just put it in a double boiler while cooking the tenderloin. Managed to hide a few leftovers for lunch today!
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Made this weekend, used a 4.5 lb roast from Costco. Cut the pepper in half (I used my pepper mill, that was a workout). Doubled horseradish as recommended, I probably would triple it next time. Definitely took 45-1 hour to reduce the cream. However, the result was fantastic. If you prepped all of the ingredients this would be a breeze, and I would definitely make again.
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I made this for a weeknight dinner for my family with a piece of beef loin left over from a party. I used the recipe as written, except substituted a simpler horseradish sauce we like. We all thought it was delicious.
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What a great recipe. I did tenderloin steads on the grill with the sauce. Wonderful.
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I've made this recipe so many times. I absolutely LOVE it. #1 - Make sure you get the butcher to cut a perfect tenderloin and wrap it tight #2 - I like to roast elephant garlic - easier to work with and has a nice flavor #3 - It is a LOT of pepper to use, but... i love that cracked pepper flavor #4 - Make sure to use a meat thermometer to get it perfect. LOVE THIS!
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I made this last year for Christmas (replacing my traditional herb crusted pork tenderloin roast), and it was absolutely amazing!! I upped the horseradish as recommended, and doubled the recipe (as my roast was significantly larger), but to be honest, it wasn't necessary. The cream recipe would've been enough on its own even with a 10 lb filet. I would definitely recommend making the sauce before hand. Again, amazing meal. It's now my main Christmas dish every year!
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Made this recipe as written, the tenderloin was good but the sauce was not. I quickly made a similar sauce from Alton Brown.
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Excellent- I cut the pepper to 1 TBLS, which was plenty. I loved how quick the prep was for the meat. The rub really seared nicely onto the meat. Honestly, if you didn't want to spend time roasting the garlic, you can omit that step and just use minced garlic in the sauce. This is a perfect holiday meal.
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Fantastic. Agree with other reviewers that: 1) the sauce took longer than expected (~40 mins) but it chills into a more substantial consistency so don't be too worried if it's still liquid; 2) up the horseradish; and 3) decrease the pepper or make sure you're using it very coarse. Maybe would up the per person weight a little (I did 3 lbs. for 9; 4 would have been better).
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Absolutely out of this world. Dinner party for 12, with a 5.5 lb tenderloin. The 130 degree guidance is perfect. Definitely double the horseradish. Even doubled, it was still pretty subtle.
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Made the horseradish sauce. It took a long time to reduce the heavy cream -- much longer that the directions called for. But it turned out great. Unfortunately I just took it out of the fridge and it's so hard. I'm hoping bringing it to room temperature will bring it back to life?
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I cut the pepper in half because I was sure 1/2 C was a typo. It still overpowered the beef and the other seasonings. The horseradish sauce is to die for tho. I will keep that recipe and look for another way to prepare the beef.
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This is amazing, the only change I made was to add more horseradish. The cream takes longer to reduce than 25 min. Definitely a make again.
Beef Tenderloin Recipes With Horseradish Cream Cheese Sauce
Source: https://www.epicurious.com/recipes/food/views/beef-tenderloin-with-garlic-horseradish-cream-230745