13-Minute Beef Tenderloin With Horseradish Sauce
"Food TV's Bobby Flay gets this super-easy and company-worthy tenderloin cooked for him every year on his birthday by his wife, Kathy. You won't believe how easy it is! Note that this recipe is written for a gas oven; also note that prep time is 3 hours (at least) for marinating. You'll need the heavy-duty aluminum foil for this one.... no substitutions or it won't work!!"
- Ready In:
- 3hrs 13mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 lbs beef tenderloin (the butt end, tied with kitchen twine)
- 3 garlic cloves, finely chopped
- salt and pepper
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons Worcestershire sauce
- 2 limes, juice of
- 1⁄2 cup sour cream
- 3 tablespoons prepared horseradish, drained
-
Special Equipment
- heavy duty aluminum foil
directions
- Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is VERY important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
- Season the tenderloin well with salt and pepper, and then "mash" the garlic over the entire tenderloin. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours, turning halfway through marination time. Bring the tenderloin back to room temperature before roasting.
- Adjust the oven rack to the highest position and preheat the broiler.
- Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine).
- Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not).
- Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
- Whisk together the sour cream and horseradish and season with salt and pepper. Remove the string binding the roast, slice the meat and serve with the horseradish sauce on the side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have made this recipe several times and it turned out perfect every time,the sauce it creates is perfect for this steak,it always comes out a perfect medium rare from the center to the edge of the filet. Just be sure to let come to room temperature before cooking.
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
8726943"
