Garlic Beef Tenderloin Roast with Horseradish Sauce
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLluqxoyY9PANPpHdKvNNoG-ulARsw0jzy85Ih3KK_QjIgYvVp1Zz35WcSd5PDvfjZ-IDaVtLdUhLXWFcwkFgvbGETvDHq_lDNiRWCkKsoqtOBBl2RH2C-Bbbwspfi82QEmKTSnqFDXuI/s400/Picture+056.jpg)
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 n