Beef tenderloin with garlic horseradish cream sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 teaspoon(s) beef bouillon |
3 pound(s) center cut beef tenderloin |
3/4 teaspoon(s) corn starch |
1/4 cup(s) drained bottled horseradish |
1 head(s) garlic |
3/4 teaspoon(s) garlic powder |
2 cup(s) heavy cream |
1 teaspoon(s) olive oil |
1 tablespoon(s) olive oil |
3/4 teaspoon(s) oregano |
3/4 teaspoon(s) paprika |
2 teaspoon(s) salt |
3/4 teaspoon(s) salt, 1/8 teas pepper |
Directions:
1. Make sauce: put oven rack in middle position and preheat oven to 400. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teas salt, then wrap head tightly in foil. Roast garlic until tender about 1 1/4 hours, open foil and cool. While garlic roasts, simmer cream in a heavy saucepan, until reduced to about 3/4 cup, 25 minutes then transfer to bowl. Aqueeze garlic into bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teas salt. Stir garlic mixture into cream and then chill.
2. Roast tenderloin: increase oven temp to 475. Pat meat dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil over meat, sprinkle with spice mixture, rubbing into meat. Put meat on rack in roastig pan and roast 10 min. then reduce oven temp to 425 and cook until thermometer inserted diagonally into center of meat registers 140, for medium, about 35 minutes. Let stand for 10 min before serving. Cut beef into 1/4 inch slices and serve with garlic horseradish cream.
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