Herb And Garlic Roast Tenderloin With Creamy Horseradish Sauce Food

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.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

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-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees F.
• Combine horseradish, oil and mustard in
• 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.
• Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.

PERFECT BEEF TENDERLOIN ROAST RECIPE

Steps:

• Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.
• Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.
• Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.
• Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.
• Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.
• Remove the beef from the pan and let rest for 3 to 4 minutes.
• Add on additional herb and garlic sauce, slice and serve. See notes about leftover sauce.

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.)

CREAMY GARLIC AND HORSERADISH SAUCE

Steps:

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

ROASTED BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Remove beef tenderloin from refrigerator 1 hour before roasting. Trim and tie the loin (you can also request that your butcher does this for you, when you purchase the loin). Preheat oven to 500 degrees F. Arrange oven rack in center of oven. Prepare a large baking sheet or roasting pan. In a small mixing bowl, combine butter, horseradish, garlic, rosemary, thyme, salt and pepper. Using a small fork, mash to combine. Using paper towels, pat tenderloin dry. Spread garlic-herb mixture on tenderloin, coating evenly. Transfer to your roasting pan. Roast in a preheated oven for 24-26 min for medium-rare doneness (130-135˚F). Check cooking time chart below, if you prefer your meat cooked to a different doneness. Remove from oven and transfer loin to a cutting board. Let rest 10 minutes. Slice into 1/4-inch thick slices, and serve right away.

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.

THE VERY BEST CREAMY HORSERADISH SAUCE

Steps:

• Whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
• Transfer to an airtight container and store in the refrigerator for up to 5 days.