Herb And Garlic Roast Tenderloin With Creamy Horseradish Sauce Recipes

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
• For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
• Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
• Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

HERB-ROASTED BEEF TENDERLOIN WITH HORSERADISH CHIVE SAUCE

Steps:

• Herb-Roasted Beef Tenderloin:.
• Heat oven to 400 degrees. Pat beef dry with paper towel. Heat oil in a medium size, flameproof roasting pan set over 2 stovetop burners over medium-high heat. Brown beef well on all sides, about 10 minutes total. Remove beef to a cutting board and let cool; discard oil from roasting pan.
• Meanwhile mash garlic with salt in a mortar with pestle (or scrape mixture together on a cutting board with the flat side of a chef's knife), until a fine paste forms. Stir in thyme, rosemary and pepper. Rub mixture all over beef; place beef on a rack in a roasting pan.
• Roast 25 to 30 minutes, until an instant-read thermometer registers 125 degrees in the thickest part.
• Transfer beef to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (it will continue to cook, reaching 130 degrees in the thick end for medium rare, and the narrow end at 135 degrees for medium).
• Remove string from beef and discard. Cut beef into 1/2 inch thick slices. Serve with Horseradish Chive Sauce.
• Horseradish-Chive Sauce:.
• In a bowl combine horseradish sauce, sour cream, heavy cream, dijon mustard, horseradish, lemon juice, salt and pepper until blended. Refrigerate (can be made up to 2 days ahead). Just before serving, stir in chives.

HORSERADISH-ENCRUSTED BEEF TENDERLOIN

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM

Steps:

• Make sauce:
• Put oven rack in middle position and preheat oven to 400°F.
• 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 475°F.
• 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.
• Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

CREAMY GARLIC AND HORSERADISH SAUCE

Steps:

• Combine all ingredients; adjust amounts to taste. For baking with meat, sprinkle with panko breadcrumbs.

CREAMY HERBED HORSERADISH SAUCE

Steps:

• Melt butter in heavy small saucepan over medium heat. Add shallots and garlic; sauté until soft and translucent, about 1 minute. Add wine; simmer until mixture is reduced to 2 tablespoons, about 8 minutes. Remove from heat and cool.
• Whisk remaining ingredients into shallot mixture. Cover and refrigerate at least 1 hour before serving. (Can be prepared 2 days ahead.)