Reviewed: Dec. 16, 2007

Superb flavor, and easy to make. My family raved about it last Christmas Eve, and I plan to do a repeat performance. I paired this with Shrimp Scampi Bake (from this website!), baby red potatoes, a salad, and winter blend veggies. One idea I may add this year is to roast an extra bulb of garlic for spreading on bread or rolls at the table. Thanks for a keeper!

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BENNERSMOM

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Reviewed: Nov. 29, 2007

I have been doing this recipe for years now and it now has become a "must have" when friends come over for our annual Christmas Dinner. I usually cook the beef the day before, making sure it is rare when taking it out and immediately wrap it in foil. The next day, I put it in the over for about 45minutes to an hour and it is the juiciest beef tenderloin ever!

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Wendy

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Orillia, Ontario, Canada

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Reviewed: Nov. 17, 2006

Though I have to say I didn't make it myself, I made my husband do so. It turned out fabulous and he didn't seem to have that much difficulty making it. I gave it 4 not 5 cause it wasn't fantastic, but it worked perfect for our winter dinner party.

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Marta's Recipes

Cooking Level: Beginning

Home Town: Evanston, Illinois, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Oct. 16, 2006

This turned out darn near perfect! My husband loved the horseradish, but was not quite as much of a bite as I thought. However, the crust was very good, we will be using this again!

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TROUBLEINA

Cooking Level: Expert

Home Town: Dale City, Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Jul. 26, 2006

I thought this recipe was really pretty good. The horseradish was a nice little kick. My husband enjoyed this recipe. The tenderloin cooked up perfectly in the oven using a digital thermometer. We definitely will be making this again. Thanks!!

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SimQ

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Hustisford, Wisconsin, USA

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Reviewed: Jul. 15, 2006

Delicious!!!! I used it on an eye of round roast and everyone loved it. Definately a keeper. Thank you!

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Trish

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Reviewed: May 16, 2006

This was so good. I followed the directions exactly.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Apr. 11, 2006

OUTSTANDING! And I didn't even use beef tenderloin, I used pork tenderloin (it was on sale). I doubled the garlic, using two heads, and I roasted it differently: I roasted two heads at 400 degrees for about 20 minutes. Everything else stayed the same. The pork was moist and delicious. I can't WAIT to try this recipe using beef tenderloin! The crust isn't really a crust... more like a dressing. I loved it.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 15, 2006

After reading all of these reviews, I was expecting my beef tenderloin to be absolutely amazing. It was only okay - about how I would expect garlic, horseradish, and beef to taste when put together. The "crust" wasn't very crusty.

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SPUNKI MO

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Reviewed: Feb. 13, 2006

This was amazing! I used pork tenderloin instead of beef, and it was so moist, tender, and had such a wonderful flavor. I served with au gratin potatoes (also from this website) and made one heck of a dinner!! Will definitely make again!!!

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JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

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Reviewed: Feb. 2, 2006

This recipe was so good! Im not a horseradish fan but, like everybody else says, the flavors really calm down and compliment the beef very well. We made this with asparagus and roasted potatoes, everything went together very nicely.

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Mary J

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Barcelona, Cataluna, Spain

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Reviewed: Jan. 27, 2006

What a great flavor....everyone loved it...even the picky adults. A keeper. This was our main course at Christmas and will be repeated for future special events.

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SHARONPCAL

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Jan. 17, 2006

This is a foolproof, tasty way to prepare beef tenderloin and now my standard for preparation. Very flavorful but not overpowering. I use convection roast on my oven, and pull it out at 130 because we like it rare.

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5RUBYMOM14

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 12, 2006

Thank you! This turned out very good... I put it on a eye round roast beef... so my cook times were different but same idea... yummy.

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 11, 2006

This is the best! I have always gotten great reviews when I serve this. The garlic / horseradish combination is awesome. The only thing I would say is to make a bit more so you can lay in on heavier on the tenderloin (if you are a garlic fan!)

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MELPRES

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Reviewed: Jan. 9, 2006

This was heaven... We loved it! I didn't buy a tenderloin, but two .75 lb tenderloin steaks and then halved the recipe but followed directions otherwise except only baked for 1/2 hour and it turned out medium and it was perfect. The meat was so good and tender already but I thought the seasonings compeltely enhanced the flavor. I made a horseradish sauce to serve with it and poured the drippings in a bowl for au jus. Wonderful!

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ELLENEJ22

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Reviewed: Dec. 30, 2005

I listened to another review and upped the horseradish to 1 cup and the garlic to 5 heads. I would add about 15 to 20 minutes to the cook time because my first attempt came out almost raw and my second attempt was slightly over done. Other than that, excellent!

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