Best 11 Best Horseradish Sauce For Tenderloin Recipes

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
• For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
• Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
• Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

BEST EVER EASY HORSERADISH SAUCE

Steps:

• In a bowl, combine the sour cream, horseradish, garlic, lemon juice, Worcestershire Sauce, salt, chives and parsley.
• Stir well to combine and place in an airtight container (or cover the bowl with plastic wrap or a lid) in the fridge for at least 2 hours.
• Serve with my Best Ever Marinated Beef Tenderloin, steak, or Prime Rib.

THE VERY BEST CREAMY HORSERADISH SAUCE

Steps:

• Whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
• Transfer to an airtight container and store in the refrigerator for up to 5 days.

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE

Steps:

• Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
• Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
• In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
• Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
• In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

HORSERADISH SAUCE

Steps:

• Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed.

GRILLED TENDERLOIN OF BEEF WITH HORSERADISH SAUCE

Steps:

• Take the olive oil, fresh herbs, garlic and puree in a food processor to a paste.
• Whisk in black pepper.
• Coat Tenderloin on all sides, wrap in plastic wrap and refrigerate for 48 hours.
• Remove marinated beef 2 hours before cooking.
• Oil your grill grid and over medium high heat sear the beef.
• Sprinkle with salt.
• Remove from grill and place a pan soaked with hickory chips on a lower rack or place coals around it.
• Place Tenderloin of Beef on a rack above chips on medium heat.
• 45 minutes to 1 hour for rare, 1 hour 30 minutes to 45 minutes for medium.
• Horseradish Sauce: Whisk together all ingredients and chill-make the day before if you can.

BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
• Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
• Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
• Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.

TENDERLOIN WITH HORSERADISH CREAM CHEESE

Steps:

• Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.