Beef Tenderloin With Horseradish Cream Recipes

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FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE



Filet of Beef with Mustard Mayo Horseradish Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish

Steps:

  • Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
  • Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
  • Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
  • Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
  • Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

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

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

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

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

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

BEEF TENDERLOIN WITH HORSERADISH CREAM



Beef Tenderloin with Horseradish Cream image

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

3 lb beef tenderloin, trimmed of fat
1 cup molasses
2/3 cup olive oil
1/2 cup soy sauce
1/2 cup chopped shallots
4 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme leaves
1 container (8 oz) sour cream
1/4 cup whipping cream
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

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

CROSTINI WITH BEEF & HORSERADISH CREAM



Crostini with Beef & Horseradish Cream image

Provided by Tony Rosenfeld

Categories     Appetizers

Yield Yields 16 crostini.

Number Of Ingredients 6

1/2 lb. beef tenderloin (about a 1-1/2-inch steak)
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche (or sour cream)
2 to 3 tsp. prepared horseradish
1 recipe Crostini
16 pale, inner pieces of frisée (curly endive), washed and dried

Steps:

  • Heat a small, heavy skillet over high heat for 1 minute. Season the beef with 1/4 tsp. salt and some pepper. Turn the exhaust fan to high and sear the beef, flipping after 3 minutes, and then cook, flipping every couple of minutes until it's done to your liking, about 10 minutes total for medium rare. Transfer to a cutting board, let rest for 5 minutes, and then slice the beef thinly.
  • Mix the crème fraîche and horseradish in a small bowl; season with 1/4 tsp. salt and a few grinds of pepper.
  • To assemble, top the crostini with a slice of beef, a dollop of the crème fraîche, and a small piece of frisée and serve.

HORSERADISH SAUCE RECIPE



Horseradish Sauce Recipe image

This creamy Horseradish Sauce rivals the best steakhouse horseradish and is excellent paired with prime rib, beef tenderloin or steak.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 2m

Number Of Ingredients 7

1/2 cup sour cream
2 Tbsp prepared horseradish (drained)
2 Tbsp mayo
1 tsp apple cider vinegar
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp chives (finely chopped)

Steps:

  • In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

Nutrition Facts : Calories 35 kcal, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 81 mg, ServingSize 1 serving

HORSERADISH-ENCRUSTED BEEF TENDERLOIN



Horseradish-Encrusted Beef Tenderloin image

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

1 whole garlic bulb
1 teaspoon olive oil
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup soft bread crumbs
1 beef tenderloin roast (3 pounds)

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



Beef Tenderloin With Horseradish Sauce image

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

1 cup sour cream
1/4 cup mayonnaise
5 tablespoons prepared horseradish
4 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon crushed dried rosemary
1/2 teaspoon kosher salt
1/2 teaspoon cracked peppercorn (medley of black, white, green, pink, etc.)
1 (4 lb) beef tenderloin, tied and trimmed

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

HORSERADISH CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM



Horseradish Crusted Beef Tenderloin With Horseradish Cream image

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

1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed
kosher salt
1/4 cup panko breadcrumbs
1/4 cup dehydrated potato flakes or 1/4 cup potato chips, crushed
2 teaspoons vegetable oil
fresh cracked black pepper, to taste
1 small shallot, minced
2 garlic cloves, minced
2 tablespoons prepared horseradish
1/2 cup chopped fresh herb (Pick your favorites parsley, thyme, rosemary, oregano)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/4 ounce gelatin powder
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon Dijon mustard

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.

ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Roast Beef Tenderloin with Creamy Horseradish Sauce image

Fast, easy and flavorful...this Roast Beef Tenderloin with Creamy Horseradish Sauce is great for entertaining without breaking a sweat!

Provided by The Suburban Soapbox

Categories     Beef     Main Course

Time 55m

Number Of Ingredients 11

1 whole filet of beef (trimmed and tied (approximately 4-5 pounds))
2 tablespoons olive oil
2 tablespoons kosher salt
1 1/2 tablespoon coarsely ground pepper
1 cup sour cream
1/4 cup prepared horseradish
1 1/2 tablespoons dijon mustard
1 teaspoon champagne vinegar
1 teaspoon worcestershire sauce
1/2 tablespoon fresh chopped chives
salt and pepper to taste

Steps:

  • Preheat oven to 500 degrees.
  • Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
  • Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
  • Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
  • Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
  • While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
  • Serve the beef tenderloin with the sauce.

Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 1470 mg, Sugar 1 g, ServingSize 1 serving

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM



Beef Tenderloin with Garlic Horseradish Cream image

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

For sauce
1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper
For tenderloin
1 (3-pound) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil
Special Equipment
a roasting pan with a rack; an instant-read thermometer

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 ROAST WITH HORSERADISH CREAM SAUCE



Tenderloin Roast with Horseradish Cream Sauce image

This tenderloin roast is amazingly tender, and the creamy horseradish sauce adds the perfect tang to each beefy bite. Use the Roast Perfect app to prepare this tenderloin to perfect doneness.

Yield Serves 6 to 8

Number Of Ingredients 9

4 pounds Certified Angus Beef ® tenderloin
1 cup sour cream
1/2 cup prepared horseradish (not horseradish sauce)
2 teaspoons Dijon mustard
2 tablespoons finely minced fresh chives
1 tablespoon fresh lemon juice
3 teaspoons freshly cracked black pepper, divided
1 tablespoon canola oil
1 tablespoon kosher salt

Steps:

  • Preheat oven to 450°F230°C. In a small mixing bowl combine sour cream, horseradish, Dijon mustard, chives, lemon juice and 1/4-teaspoon black pepper0.5 g; cover and chill.
  • Rub roast with oil on all sides, season evenly with salt and remaining pepper. Place roast in roasting pan fitted with rack. Roast 15 minutes. Reduce oven temperature to 325°F125°C, continue cooking approximately 45 to 50 minutes for medium doneness (135 to 140°F57 to 60°C on internal-read thermometer).
  • Remove from oven, loosely tent roast with foil, rest 10 to 15 minutes. Serve 1/2 inch12 mm slices with horseradish sauce.

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From find-best-recipes.info


15 DELICIOUS BEEF TENDERLOIN RECIPES - THE RUSTY SPOON
2022-01-17 Horseradish Cream Beef Tenderloin. This creamy dish is full of oozing flavors and glaze which give your beef tenderloin entre an upgrade. The already tender beef gets a horseradish cream which boldens up its flavor and to contrast the silky smooth tenderness. And the carrots bathe in a glaze. A delicious entree, you might just go back for seconds and turn it …
From therustyspoon.com


HOLIDAY BEEF TENDERLOIN & MUSHROOMS WITH HORSERADISH CREAM
2022-01-17 1/4 cup Sliced chives. Preheat the oven to 375 degrees F. Place the tenderloin onto your cutting board and brush all over with the mustard. Season with salt and pepper. In a small bowl, combine the breadcrumbs, rosemary, grated garlic, and 1 tablespoon of the olive oil. Sprinkle on top of the meat, pressing the mixture gently into the mustard.
From gooddishtv.com


BEEF TENDERLOIN WITH HORSERADISH SAUCE - BIGOVEN
Make sauce - puree sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Fold in whipped cream. Chill up to 4 hours. Remove beef from frig 1 hr. before roasting. Preheat oven to 450~. Place beef in foil lined pan. Combine oil and salt; brush over beef. Rub all over with crushed pepper. Roast 35 to 40 mins., until meat thermometer reaches …
From bigoven.com


BEEF TENDERLOIN WITH HORSERADISH CREAM RECIPE
Beef tenderloin with horseradish cream recipe. Learn how to cook great Beef tenderloin with horseradish cream . Crecipe.com deliver fine selection of quality Beef tenderloin with horseradish cream recipes equipped with ratings, reviews and mixing tips. Get one of our Beef tenderloin with horseradish cream recipe and prepare delicious and ...
From crecipe.com


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