Beef Tenderloin stuffed with Garlic and Horseradish

May 05, 2015

Beef Tenderloin is great.  Beef Tenderloin that's been stuffed with garlic and horseradish?  Well, that's even better.  And it's a one pan dish that's really quite easy to do.



The trickiest part of the dish is butterflying open the filet.  I could have taken a bunch of step-by-step pictures of how to do this, but I think it's probably easier to take a few minutes and watch this guy explain how to prepare a beef tenderloin to be stuffed.

When cooking whole cuts of meat like this, I tend to approximate about 1/3 pound for every adult that will be eating.  After trimming and cooking, you'll be left with roughly a 1/4 pound piece, which is just enough if there are side dishes.  If this is going to be a Guys Night and you're really focusing just on the meat, kick that up to 1/2 pound per adult.

You'll want to use bold flavors in the stuffing because of the long cook times.  The garlic, and the other ingredients, will mellow out quite a bit while in the oven for 45 minutes.

Before you start your prep and get the beef out of the fridge, preheat your oven to 425 degrees and stick you cast iron pan in there to warm up.

For a 2 pound tenderloin roast, I used the following ingredients.  Scale up or down as needed:

  • 10 Crushed Large Garlic Cloves
  • 3 Tablespoons Horseradish
  • 1 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Chopped Chives

Mix these ingredients together to form a paste. that you'll rub all over the inside of the roast before closing it back up.


Next, use butcher twine to tie up the roast so that it stays together while cooking.  If you've never done this before, then Chef Leonard can walk you through how it's done.

Your oven should now be up to temperature, so carefully take out the pan and put it over a burner set to hot.  You'll want to get your cast iron pan scorching hot to get a good sear.  Once it's ready, pour in a small amount of oil to lightly coat the bottom and place the roast in.  About 2-3 minutes per side is all you need.


This handy timetable for roasting meat will let you know when to start checking based on your desired outcome.  For 2 pounds, I checked it at 40 minutes.  Inserting a meat thermometer to the center, it was exactly 130 degrees.  Keep in mind the temperature will rise as much as 10 more degrees while it rests.

Remove the roast to a cutting board and tent with foil.  Let it set for at least 10 minutes before slicing.  As you can see below, the center piece was a beautiful medium rare.  I served this with a very simple Parsnip and Leek Puree.






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