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Beef Tenderloin Recipe

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This recipe for Beef Tenderloin, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Whimpey
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For Sauce: 1 head garlic (1/4lbs about 2 1/2 inches in diameter) left in tact. 1 tsp olive oil, 3/4 tsp salt, 2 cups heavy cream, 1 - 1 1/2 cups sour cream, 1/4 cup drained bottled horseradish, 1/8 tsp white pepper. For Tenderloin: 1 (3lbs) center-cut beef tenderloin roast, tied, 1/2 cup cracked black pepper, 2 tsp granulated beef bouillons, 2 tsp salt, 3/4 tsp cornstarch, 3/4 tsp dried oregano, crumbled, 3/4 tsp garlic powder, 3/4 tsp paprika (not hot), 1 tbs olive oil.

Directions:
Directions:
Make Sauce: Put oven rack in middle position and preheat oven to 400. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 tsp 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 - 21 quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 - 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 tsp salt using a fork. Stir garlic mixture into cream then add 1 - 1/2 cups sour cream, chill until ready to use. Roast Tenderloin: Increase oven temp to 475. Pat tenderloin dry. Stir together pepper, bouillion, 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 temp to 425 and cook until thermometer inserted diagonally into center of meat registers 130 about 20 - 25 minutes for medium rare. I recommend 30 - 35 minutes. Let beef stand on rack in pan for 10 minutes before serving. Cut beef into 1/4 inch thick slices and serve with garlic horseradish cream. (Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temp before starting sauce.)

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Active 30 min Start to Finish 2 hours
Personal Notes:
Personal Notes:
You will need a roasting pan with a rack; and an instant-read thermometer.

 

 

 

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