Tenderloinswithroastedgarlicsauce Recipes

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

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.

SUSAN'S BEEF TENDERLOIN WITH ROASTED GARLIC

Steps:

• Remove white papery skin from garlic head (do not peel and separate cloves).
• Place on tin foil.
• Drizzle head with olive oil and wrap foil around bulb.
• Bake at 350 degrees for 75 minutes.
• Separate cloves squeeze to extract pulp, discard skins.
• Mix garlic, horseradish, salt, basil, tyme and pepper with fork until blended.
• Preheat oven to 400 degrees.
• Trim fat from the tenderloin, fold under 3 inches of the small end.
• Rub garlic mixture over entire roast.
• Place roast on broiler pan that is coated with cooking spray.
• Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium rare) Place tenderloin on a platter, Cover and let stand for 10 minutes.
• Slice and serve 3oz portions.