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Beef Tenderloin with Garlic Horseradish Cream

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Beef Tenderloin with Garlic Horseradish Cream

Beef Tenderloin with Garlic Horseradish Cream

amanda

Equipment

  • - Chef's Knife: A sharp knife versatile for cutting meats, vegetables, and fruits.

  • - Meat Tenderizer: A tool used to tenderize meat, making it easier to cook and enhancing flavor absorption.

  • - Cutting Board: A durable surface for safely and hygienically preparing ingredients.

  • - Mixing Bowls: Durable, food-grade mixing bowls for combining ingredients.

  • - Saucepan: A cooking pot with a long handle and lid perfect for sauces like garlic horseradish cream.

  • - Saucepan Cover: A lid for saucepans to seal in flavors and moisture while cooking.

  • - Whisk: A kitchen tool used for mixing ingredients or incorporating air into mixtures like cream.

  • - Measuring Cups & Spoons Set: Essential for precise measurement of ingredients in cooking recipes.

  • - Digital Kitchen Scale: A tool for precise ingredient measurement, crucial in delicate recipes like sauces and dressings.

Ingredients

  • 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

  • 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

  • a roasting pan with a rack; an instant-read thermometer

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 400°F.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
5

Instruction 5

Stir garlic mixture into cream, then chill until ready to use.
6

Instruction 6

Increase oven temperature to 475°F.
7

Instruction 7

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.
8

Instruction 8

Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
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