Tenderloin Bites W Creamy Horseradish Sauce Tastypartytidbits 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.

SPICY BEEF AND HORSERADISH BITES

Steps:

• 1. Preheat grill or broiler.
• 2. Grill steak for 15 minutes or until desired tenderness.
• 3. Let stand for 5 minutes and thinly slice.
• 4. Meanwhile, combine cream cheese, scallions, horseradish,TABASCO® Chipotle Sauce, garlic powder and salt in medium sized bowl; stir to mix well.
• 5. To serve, spoon some cream cheese mixture onto each bread round. Top with sliced steak. Garnish with scallions.

ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE

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.

TENDERLOIN BITES W/ CREAMY HORSERADISH SAUCE #TASTYPARTYTIDBITS

Steps:

• In a small bowl, mix together the horseradish and sour cream. Set aside.
• Cut each steak into 6 pieces as evenly sized as possible. Transfer to a medium-sized bowl and toss with 1 tbsp of the olive oil, salt, pepper and herbs until evenly coated.
• Heat the remaining 1/2 tbsp of oil in a nonstick saute pan over medium-high heat. When very hot, but not smoking, add the beef cuts and sear on each side for about 1 minute per side for rare, about 1 1/2 minutes per side for medium.
• Transfer the meat to a plate and tent with tinfoil to keep warm. Let rest for about 7 minutes to allow the juice to reabsorb.
• To serve, arrange the spoons on a serving platter. Use a toothpick to spear a piece of meat and place it on one of the spoons; continue with the remaining pieces.
• Drizzle any remaining juice over each piece. Add a dollop of horseradish sauce just to the side of each piece of beef. Sprinkle with chives. Serve warm.

BEEF TENDERLOIN WITH HORSERADISH CREAM

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.

BEEF TENDERLOIN WITH HORSERADISH SAUCE

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.

BEEF TENDERLOIN WITH THYME-HORSERADISH CREAM

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.