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
GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE
The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
- Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
- In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
- Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
- In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 43 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 2 grams
BEEF TENDERLOIN WITH THYME-HORSERADISH CREAM
Roasted beef tenderloin served with a creamy, herbed Horseradish sauce makes an impressive Christmas dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place beef in pan; tuck narrow end under.
- In small bowl, mix garlic, 1 tablespoon of the thyme, the rosemary, pepper and salt. Stir in oil. Rub mixture on all sides of beef.
- Bake 35 to 50 minutes or until of desired doneness. Let stand 10 minutes before carving.
- Meanwhile, in small bowl, stir together sour cream, horseradish, lemon peel and remaining 1 tablespoon thyme.
- Cut tenderloin into 1/2-inch slices. Serve with thyme-horseradish cream.
Nutrition Facts : Calories 330, Carbohydrate 3 g, Fat 1 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 560 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 SLIDERS WITH HORSERADISH CREAM
Provided by Food Network
Time 30m
Yield 12 sliders
Number Of Ingredients 11
Steps:
- Make the horseradish cream: Mix the horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Cover and chill at least 2 hours.
- Make the sliders: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bun bottoms, cut-side down, and cook until golden; set aside. Melt 1 more tablespoon butter in the skillet and toast the bun tops until golden; set aside.
- Season the beef generously with salt and pepper. Heat the remaining 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Working in batches, add the beef and cook until browned but still pink in the center, about 2 minutes per side. (You can also cook the tenderloin in one piece: Brown on all sides, then roast in a 425 degrees F oven, 10 to 15 minutes. Let rest, then slice into 12 pieces.)
- Assemble the sliders: Put a slice of beef on each bun bottom. Top each with a generous spoonful of the horseradish cream, some onion rings and a bun top.
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
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
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
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.
13-MINUTE BEEF TENDERLOIN WITH HORSERADISH SAUCE
Food TV's Bobby Flay gets this super-easy and company-worthy tenderloin cooked for him every year on his birthday by his wife, Kathy. You won't believe how easy it is! Note that this recipe is written for a gas oven; also note that prep time is 3 hours (at least) for marinating. You'll need the heavy-duty aluminum foil for this one.... no substitutions or it won't work!!
Provided by Raquel Grinnell
Categories Roast Beef
Time 3h13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is VERY important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
- Season the tenderloin well with salt and pepper, and then "mash" the garlic over the entire tenderloin. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours, turning halfway through marination time. Bring the tenderloin back to room temperature before roasting.
- Adjust the oven rack to the highest position and preheat the broiler.
- Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine).
- Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not).
- Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
- Whisk together the sour cream and horseradish and season with salt and pepper. Remove the string binding the roast, slice the meat and serve with the horseradish sauce on the side.
COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE
Make and share this Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500°.
- Combine the first 6 ingredients in a small bowl; rub mixture over beef.
- Place beef in a large roasting pan.
- Bake for 10 minutes.
- Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
- Remove from oven, and cool until room temperature (1 hour).
- Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
- Wrap beef in plastic wrap; chill overnight.
- Cut roast into 1/2-inch slices; arrange slices on a serving platter.
- Garnish, if desired, with rosemary sprigs.
- Serve with Creamy Horseradish Sauce.
Nutrition Facts : Calories 561.8, Fat 44, SaturatedFat 18.2, Cholesterol 173.3, Sodium 842.5, Carbohydrate 3.8, Fiber 0.7, Sugar 2.5, Protein 36.4
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
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.
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