Recipe by Cooking Light magazine
"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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1 medium head
olive oil-flavored cooking spray
1 (3 pound)
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.
Unfortunately this was a very expensive failure. don't bother!
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.
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.
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 !!
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.
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!
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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