Roast Beef Tenderloin With Horseradish Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

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.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Roast Beef Tenderloin with Creamy Horseradish Sauce image

Fast, easy and flavorful...this Roast Beef Tenderloin with Creamy Horseradish Sauce is great for entertaining without breaking a sweat!

Provided by The Suburban Soapbox

Categories     Beef     Main Course

Time 55m

Number Of Ingredients 11

1 whole filet of beef (trimmed and tied (approximately 4-5 pounds))
2 tablespoons olive oil
2 tablespoons kosher salt
1 1/2 tablespoon coarsely ground pepper
1 cup sour cream
1/4 cup prepared horseradish
1 1/2 tablespoons dijon mustard
1 teaspoon champagne vinegar
1 teaspoon worcestershire sauce
1/2 tablespoon fresh chopped chives
salt and pepper to taste

Steps:

  • Preheat oven to 500 degrees.
  • Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
  • Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
  • Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
  • Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
  • While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
  • Serve the beef tenderloin with the sauce.

Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 1470 mg, Sugar 1 g, ServingSize 1 serving

TENDERLOIN ROAST WITH HORSERADISH CREAM SAUCE



Tenderloin Roast with Horseradish Cream Sauce image

This tenderloin roast is amazingly tender, and the creamy horseradish sauce adds the perfect tang to each beefy bite. Use the Roast Perfect app to prepare this tenderloin to perfect doneness.

Yield Serves 6 to 8

Number Of Ingredients 9

4 pounds Certified Angus Beef ® tenderloin
1 cup sour cream
1/2 cup prepared horseradish (not horseradish sauce)
2 teaspoons Dijon mustard
2 tablespoons finely minced fresh chives
1 tablespoon fresh lemon juice
3 teaspoons freshly cracked black pepper, divided
1 tablespoon canola oil
1 tablespoon kosher salt

Steps:

  • Preheat oven to 450°F230°C. In a small mixing bowl combine sour cream, horseradish, Dijon mustard, chives, lemon juice and 1/4-teaspoon black pepper0.5 g; cover and chill.
  • Rub roast with oil on all sides, season evenly with salt and remaining pepper. Place roast in roasting pan fitted with rack. Roast 15 minutes. Reduce oven temperature to 325°F125°C, continue cooking approximately 45 to 50 minutes for medium doneness (135 to 140°F57 to 60°C on internal-read thermometer).
  • Remove from oven, loosely tent roast with foil, rest 10 to 15 minutes. Serve 1/2 inch12 mm slices with horseradish sauce.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

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

ROAST BEEF TENDERLOIN WITH HORSERADISH CREAM



ROAST BEEF TENDERLOIN WITH HORSERADISH CREAM image

Categories     Beef

Yield 8-10 servings

Number Of Ingredients 15

Horseradish Cream
1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
1 1/2 tablespoons (or more) drained prepared horseradish
1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
Kosher salt
Beef
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons freshly ground pink peppercorns
1 3-pound center-cut beef tenderloin at room temperature
1 bunch fresh rosemary
1 tablespoon olive oil
1 tablespoon unsalted butter

Steps:

  • Horseradish Cream Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. DO AHEAD Sauce can be made 3 days ahead. Cover; chill. Beef Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing. Preheat oven to 400°. Scatter rosemary over bottom of a large roasting pan. Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan. Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream. To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 inch-2 inches between pieces of meat

HORSERADISH CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM



Horseradish Crusted Beef Tenderloin With Horseradish Cream image

Chateaubriand is wonderful for that special day! Saw this on Cook's Illustrated. I did tweak a bit. If using dried herbs use about 2 tablespoons dried herbs of choice not 1/2 cup. But I do suggest the fresh over dried every time. Also make sure your dried herbs are very fresh and aromatic.

Provided by Rita1652

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed
kosher salt
1/4 cup panko breadcrumbs
1/4 cup dehydrated potato flakes or 1/4 cup potato chips, crushed
2 teaspoons vegetable oil
fresh cracked black pepper, to taste
1 small shallot, minced
2 garlic cloves, minced
2 tablespoons prepared horseradish
1/2 cup chopped fresh herb (Pick your favorites parsley, thyme, rosemary, oregano)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/4 ounce gelatin powder
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon Dijon mustard

Steps:

  • Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F.
  • Meanwhile prepare Cream:.
  • Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
  • Transfer to serving bowl and refrigerate at least 30 minutes.
  • Crispy Crust:.
  • Toss bread crumbs and potato flakes with 2 teaspoons oil, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
  • OPTIONAL: If using chips add them after browning the panko.
  • Transfer to bowl and toss with shallot, garlic, horseradish, and herbs. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with fresh cracked black pepper.
  • Browning:.
  • Heat 1 tablespoon peanut oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
  • Glue for Crust:.
  • Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
  • FYI: Do not let this sit it has to be spread as soon as mixed.
  • Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
  • Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.
  • Transfer roast to carving board and let rest 20 minutes. Horseradish cream:.
  • Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE



Beef Tenderloin with Sour Cream-Horseradish Sauce image

This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!

Provided by Shelly

Categories     Beef Tenderloin

Time 4h35m

Yield 8

Number Of Ingredients 9

1 cup chopped fresh flat-leaf parsley
½ cup butter, softened
6 tablespoons Dijon mustard, divided
2 tablespoons whole green peppercorns, coarsely ground
2 tablespoons whole pink peppercorns, coarsely ground
2 teaspoons coarse kosher salt, or to taste
1 (3 pound) beef tenderloin, trimmed
1 (8 ounce) container sour cream
2 tablespoons prepared horseradish

Steps:

  • Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
  • Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
  • Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
  • When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
  • Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
  • Serve with the sour cream-horseradish sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g

ROAST BEEF WITH HORSERADISH SAUCE



Roast Beef with Horseradish Sauce image

Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 8

1 (about 2 pounds) top or bottom round beef roast, tied
Coarse salt
freshly ground pepper
2 tablespoons vegetable oil
6 small onions, halved lengthwise
1 cup sour cream
1/4 cup grated peeled fresh horseradish, or prepared horseradish
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 375 degrees. Sprinkle beef with 1/2 teaspoon salt, and season with pepper. Heat oil in a large ovenproof saute pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.
  • Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140 degrees (for medium-rare), 35 to 40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.
  • Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.

TENDERLOIN WITH HORSERADISH CREAM CHEESE



Tenderloin with Horseradish Cream Cheese image

My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.-Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 package (8 ounces) cream cheese, softened
2 tablespoons grated Parmesan cheese
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley

Steps:

  • Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.

Nutrition Facts : Calories 387 calories, Fat 28g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 378mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.

BEEF TENDERLOIN WITH HORSERADISH SAUCE



Beef Tenderloin With Horseradish Sauce image

Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep.

Provided by JackieOhNo

Categories     Roast Beef

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup sour cream
1/4 cup mayonnaise
5 tablespoons prepared horseradish
4 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon crushed dried rosemary
1/2 teaspoon kosher salt
1/2 teaspoon cracked peppercorn (medley of black, white, green, pink, etc.)
1 (4 lb) beef tenderloin, tied and trimmed

Steps:

  • Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
  • Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
  • Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
  • Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

Nutrition Facts : Calories 512, Fat 36.5, SaturatedFat 14.8, Cholesterol 139.7, Sodium 311.2, Carbohydrate 4.6, Fiber 0.8, Sugar 1.3, Protein 39.3

BEEF TENDERLOIN WITH HORSERADISH CREAM



Beef Tenderloin with Horseradish Cream image

Treat your family with this beef tenderloin served with horseradish cream - a tasty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 10

Number Of Ingredients 13

3 lb beef tenderloin, trimmed of fat
1 cup molasses
2/3 cup olive oil
1/2 cup soy sauce
1/2 cup chopped shallots
4 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme leaves
1 container (8 oz) sour cream
1/4 cup whipping cream
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix molasses, 1/2 cup of the oil, the soy sauce, shallots, garlic and 2 tablespoons each of the parsley and thyme; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
  • Heat oven to 425°F. Remove beef from marinade; discard marinade. In 12-inch nonstick skillet, heat remaining oil over medium-high heat. Add beef; cook 8 minutes or until browned on all sides. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
  • Roast uncovered 15 minutes or until thermometer reads 135°F (medium-rare). Cover beef loosely with foil; let stand 20 minutes or until thermometer reads 140°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
  • Meanwhile, in small bowl, mix sour cream, whipping cream, horseradish, salt, pepper and remaining 1 tablespoon each parsley and thyme.
  • Cut beef into 1/2-inch slices. Serve with horseradish cream.

Nutrition Facts : Calories 288, Carbohydrate 8 g, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 317 mg

BEEF TENDERLOIN WITH THYME-HORSERADISH CREAM



Beef Tenderloin with Thyme-Horseradish Cream image

Roasted beef tenderloin served with a creamy, herbed Horseradish sauce makes an impressive Christmas dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 10

2 lb beef tenderloin, trimmed of fat
4 cloves garlic, finely chopped
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1 tablespoon freshly ground pepper
2 teaspoons kosher (coarse) salt
1 tablespoon olive oil
1 cup sour cream
4 teaspoons prepared horseradish
1 teaspoon grated lemon peel

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place beef in pan; tuck narrow end under.
  • In small bowl, mix garlic, 1 tablespoon of the thyme, the rosemary, pepper and salt. Stir in oil. Rub mixture on all sides of beef.
  • Bake 35 to 50 minutes or until of desired doneness. Let stand 10 minutes before carving.
  • Meanwhile, in small bowl, stir together sour cream, horseradish, lemon peel and remaining 1 tablespoon thyme.
  • Cut tenderloin into 1/2-inch slices. Serve with thyme-horseradish cream.

Nutrition Facts : Calories 330, Carbohydrate 3 g, Fat 1 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 560 mg

HORSERADISH-ENCRUSTED BEEF TENDERLOIN



Horseradish-Encrusted Beef Tenderloin image

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. -Laura Bagozzi, Dublin, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 whole garlic bulb
1 teaspoon olive oil
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup soft bread crumbs
1 beef tenderloin roast (3 pounds)

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.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 119mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic exchanges

GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE



Garlicky Beef Tenderloin With Orange Horseradish Sauce image

The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 9

(4-pound) beef tenderloin, trimmed and tied
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 teaspoon chopped fresh rosemary
1 fat garlic clove, coarsely chopped
2 tablespoons extra-virgin olive oil
2 cups crème fraîche
1/4 cup white horseradish
Grated zest of half an orange

Steps:

  • Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
  • Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
  • In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
  • Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
  • In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 43 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 2 grams

BEEF TENDERLOIN WITH FRESH HERBS AND HORSERADISH



Beef Tenderloin with Fresh Herbs and Horseradish image

The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h15m

Number Of Ingredients 8

1/4 cup olive oil
1/2 cup prepared white horseradish, squeezed dry
3 tablespoons grainy mustard
2 garlic cloves, minced
1 beef tenderloin, trimmed (about 4 pounds)
Coarse salt and ground pepper
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped

Steps:

  • In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
  • Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
  • Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
  • Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.

Nutrition Facts : Calories 499 g, Fat 39 g, Protein 33 g

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM



Beef Tenderloin with Garlic Horseradish Cream image

Provided by Tom Perini

Categories     Milk/Cream     Garlic     Roast     Quick & Easy     Father's Day     Dinner     Horseradish     Beef Tenderloin     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 19

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

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.

More about "roast beef tenderloin with horseradish cream recipes"

ROAST BEEF TENDERLOIN WITH HORSERADISH CREAM RECIPE
roast-beef-tenderloin-with-horseradish-cream image
2012-11-13 3-pound center-cut beef tenderloin at room temperature 1 bunch fresh rosemary 1 tablespoon olive oil 1 tablespoon unsalted butter …
From bonappetit.com
3.9/5 (268)
Estimated Reading Time 2 mins
Servings 8-10
Total Time 1 min
  • Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. DO AHEAD Sauce can be made 3 days ahead. Cover; chill.
  • Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.
  • Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.


BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM - BIGOVEN
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 ...
From bigoven.com


ROAST TENDERLOIN OF BEEF WITH HORSERADISH SAUCE - ZEST FOR COOKING
2020-11-24 Take the beef out and let it sit at room temperature for at least 30 minutes. Generously coat the beef with salt and pepper. Heat a metal sheet tray (or oven safe pan). When tray is hot add the butter. When the butter is almost melted, remove the tray and roll the beef in butter carefully and thoroughly, and put the tray back in the oven. Turn ...
From zestforcooking.com


BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM - DANIELS KITCHEN
2017-12-27 Beef Tenderloin with Garlic Horseradish Cream Instructions 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.
From danielsgourmetmeats.com


ROAST TENDERLOIN OF BEEF WITH HORSERADISH CREME FRAICHE RECIPE
2005-12-14 3 to 5 teaspoons cream-style prepared horseradish ¼ teaspoon dry mustard 2 teaspoons lemon juice 1 tablespoon minced chives 1 Salt the tenderloin liberally all over and refrigerate for at least 2...
From latimes.com


STUPID-SIMPLE ROAST BEEF WITH HORSERADISH CREAM RECIPE
Step 1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and ...
From foodandwine.com


SNAKE RIVER FARMS HERB ROASTED TENDERLOIN WITH HORSERADISH CREAM
1. Preheat the grill or smoker to 250°F. 10 minutes. 2. Prepare the whole tenderloin by removing the silverskin with a boning knife. 5 minutes. 3. If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking, but is not mandatory.
From snakeriverfarms.com


BON APPETIT'S ROAST BEEF TENDERLOIN WITH HORSERADISH CREAM
2013-12-26 1 tablespoon unsalted butter. Directions: 1. Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. Cover; chill until needed. DO AHEAD TIP: Sauce can be made 3 days ahead.
From everydaycookingadventures.com


BEEF TENDERLOIN WITH HORSERADISH CREAM RECIPE | MYRECIPES
Instructions Checklist. Step 1. Sprinkle steaks evenly with salt and seasoned pepper. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until desired degree of doneness. Remove steaks from grill; cover with aluminum foil, and let stand 10 minutes. Advertisement.
From myrecipes.com


BEEF TENDERLOIN WITH HORSERADISH SOUR CREAM RECIPE - MAGNOLIA
Season with salt and pepper, to taste. Position a rack in the middle of the oven and preheat the oven to 500°F. Line a baking sheet with foil. Place the tenderloin on the lined baking sheet and spread the 2 tablespoons of butter over the top. Roast for 9 to 11 minutes (3 minutes per pound). Turn off the oven.
From magnolia.com


PERFECT ROAST TENDERLOIN OF BEEF WITH HORSERADISH SAUCE
2014-10-17 Directions. 1. Preheat the oven to broil. 2. Rub both sides of the tenderloin generously with the salt, pepper, and thyme. 3. In a small bowl, combine the butter, garlic, and shallots, and mash ...
From housebeautiful.com


ROASTED BEEF TENDERLOIN WITH HORSERADISH SAUCE - THE PEANUT PATCH
2019-03-18 Tie the tenderloin at 2 inch intervals with kitchen string to keep its shape. Place on a rack in roasting pan. In a small bowl, combine oil, pepper, marjoram, and salt and blend well. Rub this mixture into the beef. Place meat thermometer in thickest section of beef. Roast at 425 degrees F for 40-50 minutes until thermometer reads 140 degrees F ...
From thepeanutpatch.com


SLOW-ROASTED BEEF TENDERLOIN WITH ROSEMARY & THYME
2021-11-11 Beef Tenderloin Preheat oven to 250 degrees F. Line a large, rimmed baking sheet pan with foil and set a roasting rack inside the pan. Fold the thin end underneath the thicker part to keep the tenderloin the same thickness as much as possible. Tie the meat with butcher’s twine in 1 to 2-inch intervals. Place tenderloin on prepared sheet pan.
From giveitsomethyme.com


GRILLED ROAST BEEF WITH HORSERADISH CREAM SAUCE RECIPE
2018-08-30 Directions. Pat beef dry with paper towels. Brush all over with olive oil then season liberally with salt and pepper. In a small bowl, combine rosemary, thyme, and parsley. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. Wrap beef tightly in plastic wrap and refrigerate overnight.
From seriouseats.com


21 WHOLE BEEF TENDERLOIN PRESSURE COOKER RECIPES
Bring up to full pressure over medium-high heat, and cook for 20 minutes. Carefully release pressure according to the manufacturer’s instructions. Check to make sure meat is fork tender. Let the meat rest for 15 minutes.
From selectedrecipe.com


ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 minutes. Stir in cream and bring to boil, cook until it starts to thicken, about 5 minutes. Whisk in chives and serve immediately with …
From ontbeef.ca


BEEF TENDERLOIN ROAST WITH HORSERADISH SAUCE | SAVORY
Seasoned with garlic, butter and fresh lime, this roast is served sliced with a simple, two-ingredient horseradish cream sauce. The recipe is total sophistication, and yet so easy to prepare. Ingredients. 2 lb. butt end beef tenderloin roast; 3 cloves garlic, finely chopped; 1 teaspoon salt; 1 teaspoon coarsely ground black pepper
From savoryonline.com


TENDERLOIN STEAKS WITH HORSERADISH CREAM - BEEF
Combine garlic, thyme and pepper; press evenly onto beef Tenderloin Steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Cook's Tip: To broil, place steaks on rack in ...
From beefitswhatsfordinner.com


BEEF TENDERLOIN ROAST WITH HORSERADISH | EASY WEEKNIGHT RECIPES
2021-01-15 Coat the beef tenderloin with the herb mixture. Heat a heavy-bottomed skillet over high heat and add the olive oil once the skillet is hot. To the hot oil, add the tenderloin and sear each side for 3 to 4 minutes, or until golden brown. Add butter, garlic, fresh rosemary, and fresh thyme to the skillet.
From easyweeknightrecipes.com


ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Roast Beef Tenderloin with Creamy Horseradish Sauce. Sunday dinner is sinfully delicious when this perfect roast is enrobed in a decadent cream sauce. Just try to stop at one serving. 3 lbs (1.5 kg) Ontario beef tenderloin, trimmed and tied at regular intervals 1 tbsp (15 mL) olive oil 1 tsp (5 mL) each coarse salt and fresh cracked pepper. Sauce: 1 tbsp (15 mL) butter ½ cup …
From meatpoultryon.ca


HORSERADISH-CRUSTED BEEF TENDERLOIN RECIPE | EATINGWELL
Directions Step 1 Preheat oven to 400 degrees F. Step 2 Combine horseradish, oil and mustard in Step 3 a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan. Step 4
From eatingwell.com


ROASTED BEEF TENDERLOIN WITH HORSERADISH CREAM AND CHIVE SAUCE …
Cook for 15 minutes at 450F, then turn the oven down to 350F for 30 minutes or until a thermometer inserted into the beef reads 140F. Let tenderloins rest for 15 minutes before slicing. For the sauce: Add sour cream, horseradish, mustard, chives and a little salt and pepper to a bowl. Stir to combine. Slice some of the beef and leave the knife ...
From rachaelrayshow.com


BEEF TENDERLOIN & HORSERADISH-&-ROASTED GARLIC CRUST RECIPE
Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended. Step 3. Preheat oven to 400°. Step 4. Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray.
From myrecipes.com


RECIPE: ROAST BEEF TENDERLOIN WITH HORSERADISH CREAM | RECIPE
Dec 14, 2017 - Roast Beef Tenderloin with Horseradish Cream. Discover our recipe rated 4.2/5 by 28 members. Dec 14, 2017 - Roast Beef Tenderloin with Horseradish Cream. Discover our recipe rated 4.2/5 by 28 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


BEEF TENDERLOIN WITH HORSERADISH SAUCE - RACHAEL RAY IN SEASON
Advertisement. Step 2. Roast on the lower rack until an instant-read thermometer inserted into the center registers 125° for medium-rare, 40 to 45 minutes. Let rest for 10 minutes. Step 3. Meanwhile, in a small bowl, whisk the sour cream, horseradish cream, heavy cream, oregano, and lemon juice; season. Serve with the roast.
From rachaelraymag.com


ROASTED BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM RECIPE
Procedure. 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 ¼ teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 45 minutes, then open foil and cool. While garlic roasts, simmer cream in a 1½- to 2-quart ...
From surlatable.com


ROAST BEEF TENDERLOIN WITH EASY CREAMY HORSERADISH SAUCE
One hour before serving position a rack in the center of the oven and preheat the oven to 400°F. Rub beef all over with the oil and sprinkle with pepper. Transfer the pan to the oven and roast until an instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare about 30 minutes, depending on the thickness (see ...
From heinens.com


RED WINE-MARINATED, ROASTED BEEF TENDERLOIN WITH HERB …
2018-08-30 Directions. Place trimmed beef tenderloin in a resealable bag. Add wine, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, garlic, oregano, thyme, 2 teaspoons dill and 1/2 teaspoon each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4 to 6 hours.
From seriouseats.com


TENDERLOIN ROAST WITH HORSERADISH CREAM SAUCE | SCHNUCKS
Preheat oven to 450°F. In a small mixing bowl combine sour cream, horseradish, Dijon mustard, chives, lemon juice and 1/4 teaspoon black pepper; cover and chill. Rub roast with oil on all sides, season evenly with salt and remaining pepper. Place …
From nourish.schnucks.com


HERB AND GARLIC ROAST TENDERLOIN | RECIPES.NET
2022-04-20 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.
From recipes.net


ROAST BEEF TENDERLOIN WITH HORSERADISH CREAM - BIGOVEN.COM
Roast Beef Tenderloin with Horseradish Cream recipe: Roasting on a bed of rosemary sprigs is a simple way to imbue meat with flavor. Roasting on a bed of rosemary sprigs is a simple way to imbue meat with flavor.
From bigoven.com


ROAST FILLET OF BEEF RECIPE - THERESCIPES.INFO
English Roast Fillet of Beef With Two Sauces Recipe - NYT ... hot cooking.nytimes.com. Preheat the oven to 475 degrees. Place the fillet in a roasting pan.Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet.Roast for 20 minutes (for medium-rare).
From therecipes.info


Related Search