How to make it

  • 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 (or garlic/salt paste), 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.
  • **NOTE 2: Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

Reviews & Comments 4

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  • dugger 8 years ago
    Making this as we speak. Doing it for Christmas Eve dinner. Will let you know how it turns out.
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  • dannyboy 9 years ago
    looks great going to make this tonight thanks!
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  • binky67 10 years ago
    Yum, Yum, Yum!!!!
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    " It was excellent "
    wolfpackjack ate it and said...
    Yum, looks great Vickie... thanks
    Was this review helpful? Yes Flag

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