Beef tenderloin has to be one of the best main dishes in my opinion. Nothing can beat a tender, juicy, incredibly flavorful piece of beef served with some mashed potatoes. I ask the question of “what would your last meal be” to people out of curiosity because it really hones down to their favorite foods. People who can’t narrow down just one favorite even love the question. For the record, this recipe would be part of my last meal if I had the choice.
Tom Perini, who shares this recipe with the world has hit the nail on the head. You can easily make this for a dinner party. Make ahead tip: prepare the sauce and spice mixture the night before. You will be amazed at how easy it is to entertain with less dishes and more time to converse with your guests.
- Makes 8 to 10 servings
- ACTIVE TIME
- 30 min
- TOTAL TIME
- 2 hr
- 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
- 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
- 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.