Beef Tenderloin

Submitted by Ted Mizerek

"From Parade Magazine"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 10

ingredients

• beef tenderloin

• 1 (3 -4 lb) beef tenderloin
• 2 garlic cloves, thinly slivered
• 1 -2 tablespoon olive oil
• 1 tablespoon fresh coarse ground black pepper
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• coarse salt, to taste

• mustard horseradish cream (for serving)

• 1⁄3 cup Dijon mustard
• 1⁄3 cup sour cream
• 1⁄4 cup prepared mayonnaise
• 1⁄4 cup well-drained prepared white horseradish

directions

1. Preheat the oven to 425°F Using the tip of a sharp knife, cut slits all over the tenderloin and insert garlic slivers into them.
2. Brush the tenderloin with olive oil and rub it all over with the pepper and thyme. Sprinkle with salt.
3. Place the tenderloin on a rack in a shallow roasting pan and roast it for 15 minutes. Reduce the oven temperature to 350°F and roast for 20 minutes for medium-rare meat; roast 5 minutes longer for medium. Let the tenderloin rest for 15 minutes before carving.
4. Slice the tenderloin 1/2-inch thick and arrange on a platter. Serve with Mustard Horseradish Cream Sauce.

Reviews

[chocolover]

This recipe was a hit with my family for Christmas dinner! The tenderloin was very moist and stuffing it with the garlic slivers instead of the whole clove imparts a much more subtle flavor. The mustard horseradish cream is great as well. Thanks for posting!

 

[Buzymomof3]

I'm rating the cooking method, because I didn't use so much pepper or thyme since I don't like them much. I used a mediterranean salt I had on hand and some garlic parsley salt. The cooking method was fantastic - easy and perfectly cooked. Thanks!

 

[Priceless1]

This is how my grandmother makes tenderloin, minus the sauce she makes a creamy mushroom sauce. This always turns out well.