HORSERADISH-ENCRUSTED BEEF TENDERLOIN
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. -Laura Bagozzi, Dublin, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 119mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic exchanges
HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Special Equipment: food processor
- Preheat oven to 350 degrees F.
- Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
- Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
- Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
- Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
- Horseradish Cream:
- In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
- Yield: 1/2 cup
HORSERADISH-CRUSTED BEEF TENDERLOIN
Categories Beef Roast Quick & Easy Dinner Horseradish Meat Beef Tenderloin Anniversary Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pat tenderloin dry, then sprinkle with salt and pepper.
- Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.
- While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.
- Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)
- Remove and discard string. Cut tenderloin into thick slices.
BEEF TENDERLOIN WITH HORSERADISH CREAM
Treat your family with this beef tenderloin served with horseradish cream - a tasty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h
Yield 10
Number Of Ingredients 13
Steps:
- In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix molasses, 1/2 cup of the oil, the soy sauce, shallots, garlic and 2 tablespoons each of the parsley and thyme; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
- Heat oven to 425°F. Remove beef from marinade; discard marinade. In 12-inch nonstick skillet, heat remaining oil over medium-high heat. Add beef; cook 8 minutes or until browned on all sides. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
- Roast uncovered 15 minutes or until thermometer reads 135°F (medium-rare). Cover beef loosely with foil; let stand 20 minutes or until thermometer reads 140°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
- Meanwhile, in small bowl, mix sour cream, whipping cream, horseradish, salt, pepper and remaining 1 tablespoon each parsley and thyme.
- Cut beef into 1/2-inch slices. Serve with horseradish cream.
Nutrition Facts : Calories 288, Carbohydrate 8 g, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 317 mg
HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
- Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
- For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
- Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
- Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
- Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g
HORSERADISH CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM
Chateaubriand is wonderful for that special day! Saw this on Cook's Illustrated. I did tweak a bit. If using dried herbs use about 2 tablespoons dried herbs of choice not 1/2 cup. But I do suggest the fresh over dried every time. Also make sure your dried herbs are very fresh and aromatic.
Provided by Rita1652
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F.
- Meanwhile prepare Cream:.
- Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
- Transfer to serving bowl and refrigerate at least 30 minutes.
- Crispy Crust:.
- Toss bread crumbs and potato flakes with 2 teaspoons oil, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
- OPTIONAL: If using chips add them after browning the panko.
- Transfer to bowl and toss with shallot, garlic, horseradish, and herbs. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with fresh cracked black pepper.
- Browning:.
- Heat 1 tablespoon peanut oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
- Glue for Crust:.
- Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
- FYI: Do not let this sit it has to be spread as soon as mixed.
- Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
- Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.
- Transfer roast to carving board and let rest 20 minutes. Horseradish cream:.
- Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.
BEEF TENDERLOIN WITH HORSERADISH SAUCE
Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep.
Provided by JackieOhNo
Categories Roast Beef
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
- Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
- Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
- Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.
Nutrition Facts : Calories 512, Fat 36.5, SaturatedFat 14.8, Cholesterol 139.7, Sodium 311.2, Carbohydrate 4.6, Fiber 0.8, Sugar 1.3, Protein 39.3
PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE
Make and share this Pepper-crusted Beef Tenderloin With Horseradish Sauce recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F°.
- Trim fat from tenderloin; fold under 3 inches of small end.
- Rub the tenderloin with oil.
- Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
- Rub the tenderloin with crumb mixture; coat with cooking spray.
- Place tenderloin on the rack of a broiler pan or roasting pan.
- Insert a meat thermometer into thickest portion of tenderloin.
- Bake for 30 minutes.
- Increase oven temperature to 425F° (do not remove roast from oven).
- Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
- Place the tenderloin on a platter, and cover with foil.
- Let stand 10 minutes for tenderloin to reabsorb juices.
- (Temperature of roast will increase 5° upon standing.).
- Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
- Serve with the beef.
BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM
Provided by Tom Perini
Categories Milk/Cream Garlic Roast Quick & Easy Father's Day Dinner Horseradish Beef Tenderloin Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make sauce:
- Put oven rack in middle position and preheat oven to 400°F.
- 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.
- 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.
- Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
- Stir garlic mixture into cream, then chill until ready to use.
- Roast tenderloin:
- Increase oven temperature to 475°F.
- 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.
- Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
TENDERLOIN WITH HORSERADISH CREAM CHEESE
My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.-Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.
Nutrition Facts : Calories 387 calories, Fat 28g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 378mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN
I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.
Provided by Diana 2
Categories Roast Beef
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, crushed peppercorns and horseradish.
- Spread evenly over tenderloin.
- Pat bread crumbs onto mustard mixture.
- Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
- Preheat oven to 350°.
- Unwrap tenderloin.
- Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
- Bake for approximately 2 hour. (Medium - Well).
- Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
- Enjoy!
BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE
This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!
Provided by Shelly
Categories Beef Tenderloin
Time 4h35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
- Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
- Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
- Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
- Serve with the sour cream-horseradish sauce.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g
HORSERADISH-CRUSTED BEEF TENDERLOIN
Steps:
- Tenderloin:
- Preheat oven to 400°F. Combine horseradish, oil, and mustard in a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places.
- Transfer tenderloin to a small roasting pan. Roast until thermometer inserted into the thickest part registers 140°F for medium-rare, 35 to 45 minutes. Transfer to a cutting board and rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.
- Creamy Horseradish Sauce:
- Combine sour cream, horseradish, salt and pepper in a medium bowl. Chill until ready to serve. (Makes about 1 1/2 cups.)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEEF TENDERLOIN WITH GARLIC-HORSERADISH CRUST
Originally from Cooking Light, this recipe is wonderful. Great for a special occasion! Prep time does not include time it takes to roast the garlic.
Provided by Lvs2Cook
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Remove white papery skin from garlic head (do not peel or separate cloves).
- Coat with cooking spray and wrap in foil.
- Bake for 1 hour; cool 10 minutes.
- Separate cloves and squeeze to extract garlic pulp.
- Discard skins.
- Mash garlic pulp and mix with horseradish, salt, basil, thyme and pepper until blended.
- Preheat oven to 400 degrees.
- 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 tenderloiin.
- Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (rare) to 160 degrees (medium).
- Place tenderloin on a platter and cover and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 1022, Fat 69.1, SaturatedFat 27.1, Cholesterol 292.4, Sodium 411.3, Carbohydrate 7.4, Fiber 1.1, Sugar 1.8, Protein 87.1
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- a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.
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