Beef Tenderloin with Garlic Horseradish Cream

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This elegant beef tenderloin with garlic horseradish cream is a sophisticated choice for a Sunday roast or a special dinner party. The centre-cut beef is coated in a savoury crust of cracked black pepper and aromatic spices, then roasted until perfectly tender. Served with a luxurious, velvety cream made from slow-roasted garlic and piquant horseradish, it offers a wonderful balance of heat and richness that elevates the natural flavour of the meat.

As a diabetes-friendly main course, this dish focuses on high-quality protein and bold seasonings rather than sugary glazes or heavy starches. The sauce is naturally thickened through reduction, ensuring a satisfying texture without the need for excessive flour. Serve with a side of steamed seasonal greens or roasted root vegetables for a complete, homemade meal that feels truly indulgent while remaining mindful of dietary requirements.

Ingredients for Beef Tenderloin with Garlic Horseradish Cream

1 head garlic (110g
about 2 1/2 inches in diameter), left intact
1 colher de chá de azeite de oliva
3/4 colher de chá de sal
475ml de creme de leite fresco
60ml drained bottled horseradish
1/8 teaspoons white pepper
1 (3-pound) centre-cut beef tenderloin roast, tied
80g cracked black pepper
2 teaspoons granulated beef bouillon
2 colheres de chá de sal
3/4 teaspoons cornflour
3/4 teaspoons dried oregano, crumbled
3/4 teaspoons garlic powder
3/4 teaspoons paprika (not hot)
1 colher de sopa de azeite de oliva
a roasting pan with a rack
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How to make Beef Tenderloin with Garlic Horseradish Cream

Put oven rack in middle position and preheat oven to 204°C.

Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoons 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 180ml , 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 teaspoons salt using a fork.

Stir garlic mixture into cream, then chill until ready to use.

Increase oven temperature to 246°C.

Pat tenderloin dry. Stir together pepper, bouillon, salt, cornflour, 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 218°C and cook until thermometer inserted diagonally into centre of meat registers 54°C, 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.