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Showing posts from March 20, 2011

Garlic Beef Tenderloin Roast with Horseradish Sauce

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A few years back, at Christmas, my mother in law had a great idea for Christmas dinner.  She wanted us to make a beef tenderloin roast with a layered potato dish.  Justin, his brother Brian and I set to work in the kitchen.  Brian took over the potatoes.  Justin took charge of the meat.  I made the sauce, dessert, and other goodies that night. 
Since that fateful meal, Justin's creation has become a regular on our special-occasion menu. We've even tried grilling it instead of oven roasting.  Both are tasty, but I'm only going to focus on the oven version here.
Now, before I get into the recipe, let me explain that there are two ways to get beef tenderloin.  Obviously, if you go to the butcher and ask for a beef tenderloin, you will get beef tenderloin. However, you could get it either as the single, long tenderloin muscle all alone, or as a roast that combines some of the other muscles surrounding the tenderloin as they are found in the cow. If you shop at a normal groc…