Herb Roasted Beef Tenderloin With Horseradish Chive 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-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

HORSERADISH-CRUSTED BEEF TENDERLOIN

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat tenderloin dry, then sprinkle with salt and pepper.
• Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.
• While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.
• Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)
• Remove and discard string. Cut tenderloin into thick slices.

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.

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.)

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE

Steps:

• Instructions:.
• Heat oven to 325°F.
• Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan.
• Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
• Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
• Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
• Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.