Beef Tenderloin with Horseradish-and-Roasted Garlic Crust Recipe - Allrecipes.com
Beef Tenderloin with Horseradish-and-Roasted Garlic Crust Recipe

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Recipe by  

"This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes."

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Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
  3. Preheat oven to 400 degrees.
  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. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
  5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
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Footnotes

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 179 (38% from fat); FAT 7.5g (sat 3g, mono 2.8g, poly 0.4g); PROTEIN 24g; CARB 2.5g; FIBER 0.2g; CHOL 70mg; IRON 3.3mg; SODIUM 117mg CALC 22mg
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2004

This recipe was absolutely FANTASTIC! Easy to prepare and delicous to eat. Everyone enjoyed it, I have a feeling that I will be asked to prepare this dish over and over again for years to come.

 
Most Helpful Critical Review
Jan 25, 2004

Unfortunately this was a very expensive failure. don't bother!

 

140 Ratings

Feb 11, 2004

Used a 5 pound tenderloin for a X-mass day dinner for 12. Turned out excellent. I agree with other reviewers: DON'T GO CHEAP on the cut of meat! This recipe is made for a tenderloin and I also think it must be baked to work correctly. In addition, I baked 5 heads of garlic to use for the crust mixture. The more the better. Even if you're leery of garlic and horseradish, don’t fear: when baked, the finished product is very mellow! Also, be sure to put the meat thermometer in the middle of the whole tenderloin. I took it out when the reading was just a little below medium rare, covered with foil for 20 minutes before slicing. For a large tenderloin, the medium rare is in the middle and it gets progressively more well done as you cut out near the ends. For a large group, everyone got the "doneness" they preferred! I highly recommend this recipe.

 
Jan 22, 2004

Wow -- this recipe adds some wonderful flavor to an already impressive piece of beef. Great for dinner parties because it's very easy to make. To save time, I roasted the garlic a day before.

 
May 24, 2005

What they mean by "folding under the 3 inch small end" is, just tuck the small 3 inch narrow end under the loin when cooking. That part of the meat is so small and thin, it usually cooks much faster than the rest of the loin. You don't want that area to dry out. You can also cut this portion off and save for another use. Hope this helps !!

 
Jan 22, 2004

I made this for Christmas Eve. I used a 6 lb. tenderloin and trimmed all the fat. I used 5 garlic heads and pre-made the crust part the night before. I also used a decent brand of horseradish, which I think made a big difference. My husband cooked the tenderloin on the gas grill using an indirect heat. It took a little over an hour, using a meat thermometer. The meat turned out great. All our guests loved it. I am actually going to try using this recipe on pork tenderloin. I hope we get the same results.

 
Jul 23, 2003

Deeelicious! This is a very tasty recipe! I used tenderloin filets (filet mignon) and they turned out so tender & perfect! I also used the homemade horseradish recipe from this site (which is fantastic) and it didn't at all overwhelm the taste of the meat, if anything, it made it even tastier. I ws a little worried, cuz' hubby likes just plain steak, and he commented on how good this was. Thanks CLM!

 
Feb 23, 2003

Well, our tenderloin happened to be delicious and VERY tender to begin with, but this crust made it even better! We scaled the serving size to 2 and added a little more garlic and horseradish, and also some lemon pepper. It was nice and spicy! Mashed potatoes and corn are really good sides. I definitely recommend this great recipe!

 

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