Beef Tenderloin with Garlic Horseradish Cream

Beef Tenderloin with Garlic Horseradish Cream
Photo by Brown W. Cannon III

Ingredients

  • 2 teaspoons granulated beef bouillon
  • 2 cups heavy cream
  • 1 3-pound center-cut beef tenderloin roast, tied
  • 1 roasting pan with a rack
  • 1 tablespoon olive oil
  • ¾ teaspoon paprika (not hot)
  • ¼ cup bottled horseradish
  • + 10 more ingredients
    • ¾ teaspoon dried oregano
    • 1 teaspoon olive oil
    • 1/8 teaspoon white pepper
    • ¾ teaspoon salt
    • ¾ teaspoon cornstarch
    • 2 teaspoons salt
    • ½ cup cracked black pepper
    • ¾ teaspoon garlic powder
    • 1 head garlic
    • 1 instant-read thermometer

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 roast...

View full recipe at Epicurious

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