BEEF TENDERLOIN RECIPES: BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM


BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM

Steakhouse Classic • Rich • Bold • Elegant

Perfectly roasted beef tenderloin served with a silky garlic horseradish cream—luxurious, savory, and just spicy enough to wake up the palate.

⭐ Why This Recipe Stands Out

  • Ultra-tender beef with a punchy, creamy sauce

  • Garlic + horseradish = classic steakhouse pairing

  • Easy to execute, impressive to serve

  • Ideal for holidays, celebrations, or dinner guests

🛒 Ingredients

For the Beef Tenderloin

  • 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed

  • 2 tbsp olive oil

  • 1½ tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp garlic powder

  • 1 tsp fresh thyme or rosemary, finely chopped

For the Garlic Horseradish Cream

  • 1 tbsp unsalted butter

  • 2 garlic cloves, minced

  • 1 cup heavy cream

  • 2–3 tbsp prepared horseradish (to taste)

  • 1 tsp Dijon mustard

  • Salt and black pepper, to taste

  • Optional: 1 tbsp sour cream (extra tang & silkiness)

🔥 Instructions

1️⃣ Season & Sear

  • Remove beef from refrigerator 30–45 minutes before cooking.

  • Preheat oven to 425°F (220°C).

  • Pat beef dry; rub with olive oil, salt, pepper, garlic powder, and herbs.

  • Heat a large oven-safe skillet over high heat.

  • Sear beef on all sides until deeply browned (2–3 minutes per side).

2️⃣ Roast

  • Transfer skillet to oven.

  • Roast until internal temperature reaches:

    • 125°F (52°C) – Rare

    • 135°F (57°C) – Medium-Rare (recommended)

  • Remove beef, tent loosely with foil, and rest 10–15 minutes.

🧄 Garlic Horseradish Cream Sauce

  • In a saucepan over medium heat, melt butter.

  • Add garlic and sauté 30 seconds until fragrant (do not brown).

  • Pour in cream and simmer gently 5–7 minutes until slightly thickened.

  • Stir in horseradish, Dijon, and sour cream (if using).

  • Season with salt and pepper; keep warm (do not boil).

🍽️ Serve

  • Slice beef tenderloin into thick medallions.

  • Spoon warm garlic horseradish cream generously over the beef.

  • Garnish with chopped parsley or chives.

🥔 Perfect Pairings

  • Garlic mashed potatoes or potato gratin

  • Roasted asparagus, carrots, or green beans

  • Yorkshire pudding or buttered egg noodles

  • Wine pairing: Cabernet Sauvignon, Merlot, or Syrah

💡 Pro Tips

  • Start with less horseradish, then add more—heat intensifies as it rests

  • Use fresh prepared horseradish for the cleanest flavor

  • Sauce can be made 1 day ahead and gently reheated

  • Add a splash of lemon juice if the sauce feels too rich

🔄 Variations

  • Roasted Garlic Version: Replace minced garlic with roasted garlic paste

  • Herb Cream: Add chopped chives or tarragon

  • Horseradish Crust: Mix horseradish with breadcrumbs and butter, broil briefly

🏆 Final Result

Juicy, elegant beef with a creamy garlic horseradish finish—confident, classic, and unforgettable.

OTHER RECIPES


INGREDIENTS
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
PREPARATION
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.

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