Table of Contents

Susan’s Beef Tenderloin with Roasted Garlic

The aroma still lingers in my memory: Christmases at my Aunt Susan’s. Amidst the twinkling lights and boisterous laughter, the star of the show was always her beef tenderloin. The succulent, melt-in-your-mouth meat, imbued with the sweet, earthy fragrance of roasted garlic, was a culinary masterpiece. Even now, years later, recreating her dish brings back the warmth and joy of those cherished family gatherings. It’s more than just a recipe; it’s a taste of home.

Recipe Overview

Prep Time: 1 hour 15 minutes (includes garlic roasting)
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Servings: 12
Yield: One 3-lb roast
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

1 head garlic
Olive oil
3 lbs beef tenderloin
1/3 cup horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Cooking spray

Equipment Needed

Tin foil
Broiler pan

Instructions

Begin by preparing the garlic. Remove the loose, white papery skin from the garlic head, being careful not to peel or separate the cloves. The goal is to expose the top of the bulb while keeping the cloves intact.
Place the prepared garlic head on a sheet of tin foil.
Drizzle the garlic head generously with olive oil. Be sure to get the oil between the exposed cloves.
Wrap the foil tightly around the garlic bulb, creating a sealed packet. This will steam the garlic as it roasts, resulting in a sweet and creamy texture.
Bake the wrapped garlic in a preheated oven at 350 degrees Fahrenheit for 75 minutes. The garlic is done when the cloves are soft and easily squeezed from their skins.
Once the garlic is roasted, carefully open the foil packet (watch out for escaping steam!). Allow the garlic to cool slightly before handling.
Separate the garlic cloves and squeeze the pulp from each clove, discarding the skins. The roasted garlic pulp should be soft and easily mashed.
In a small bowl, combine the squeezed roasted garlic pulp, horseradish, salt, dried basil, dried thyme, and black pepper.
Use a fork to mix all the ingredients together until thoroughly blended into a smooth paste. This garlic-horseradish mixture will be the flavorful rub for the beef tenderloin.
Preheat your oven to 400 degrees Fahrenheit.
Prepare the beef tenderloin by trimming any excess fat. If the smaller end of the tenderloin is thin, fold it under about 3 inches to create a more even thickness for uniform cooking. Secure the folded end with kitchen twine if needed.
Generously rub the garlic-horseradish mixture over the entire surface of the beef tenderloin, ensuring that it is evenly coated.
Coat a broiler pan with cooking spray to prevent the tenderloin from sticking.
Place the rubbed beef tenderloin on the prepared broiler pan.
Bake the tenderloin in the preheated oven at 400 degrees Fahrenheit for 40 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 145 degrees Fahrenheit for medium-rare. For medium, cook to 155 degrees Fahrenheit; for medium-well, cook to 160 degrees Fahrenheit. Remember that the internal temperature will continue to rise slightly after the roast is removed from the oven.
Once the tenderloin reaches the desired internal temperature, remove it from the oven and transfer it to a platter.
Cover the tenderloin loosely with foil and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
After resting, slice the beef tenderloin into approximately 3-ounce portions.
Serve immediately and enjoy!

Expert Tips & Tricks

Don’t skip the resting period: Allowing the tenderloin to rest is crucial for a juicy and tender result.
Use a meat thermometer: Relying on cooking time alone can lead to overcooked or undercooked meat. A meat thermometer ensures accurate doneness.
Adjust roasting time: Roasting times may vary depending on the thickness of the tenderloin and the accuracy of your oven. Always use a meat thermometer to confirm doneness.
Make the garlic rub ahead of time: The garlic-horseradish rub can be prepared a day in advance and stored in the refrigerator. This will save time on the day of cooking.
Don’t overcrowd the broiler pan: Overcrowding can cause the meat to steam instead of roast properly.

Serving & Storage Suggestions

Serve Susan’s Beef Tenderloin hot, sliced into 3-ounce portions. It pairs beautifully with roasted vegetables like asparagus, Brussels sprouts, or potatoes. Mashed potatoes or a creamy polenta are also excellent accompaniments. For a special occasion, consider serving it with a red wine reduction sauce.

Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the slices in a skillet over low heat or in a 300-degree Fahrenheit oven. Avoid overheating, as this can dry out the meat. You can also enjoy leftover tenderloin cold in sandwiches or salads. For longer storage, the cooked tenderloin can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340.6 kcal	N/A
Calories from Fat	207 g	61 %
Total Fat	23 g	35 %
Saturated Fat	9 g	45 %
Cholesterol	97.5 mg	32 %
Sodium	137.1 mg	5 %
Total Carbohydrate	2.5 g	0 %
Dietary Fiber	0.3 g	1 %
Sugars	0.6 g	2 %
Protein	29 g	58 %

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes to the garlic rub for a little heat.
Herb variations: Experiment with different herbs, such as rosemary or oregano, in place of or in addition to the basil and thyme.
Mustard variation: Substitute dijon mustard for the horseradish for a less spicy variation.
Wine marinade: Marinate the beef tenderloin in red wine for a few hours before rubbing with the garlic mixture for extra flavor.
Garlic powder: If you don’t have time to roast a head of garlic, use 2-3 teaspoons of garlic powder in the mixture instead. (However, roasting the garlic gives superior flavor.)

FAQs (Frequently Asked Questions)

Q: Can I use pre-minced garlic instead of roasting a whole head?
A: While pre-minced garlic is convenient, roasting the garlic creates a sweeter, more complex flavor that is essential to this recipe. If you must substitute, use about 2-3 teaspoons of pre-minced garlic, but be aware that the flavor will be different.

Q: How do I know when the beef tenderloin is done?
A: The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bone or fat. For medium-rare, aim for 145 degrees Fahrenheit; for medium, aim for 155 degrees Fahrenheit.

Q: Can I prepare the beef tenderloin in advance?
A: Yes, you can prepare the garlic rub and apply it to the tenderloin a day in advance. Store the rubbed tenderloin covered in the refrigerator until ready to cook.

Q: What if I don’t have a broiler pan?
A: If you don’t have a broiler pan, you can use a roasting pan with a rack. The rack will help elevate the tenderloin and allow for even cooking.

Q: Can I grill the beef tenderloin instead of baking it?
A: Yes, you can grill the beef tenderloin. Preheat your grill to medium-high heat and grill the tenderloin for about 20-25 minutes, or until it reaches the desired internal temperature. Rotate the tenderloin occasionally to ensure even cooking.

Final Thoughts

Susan’s Beef Tenderloin with Roasted Garlic is more than just a recipe; it’s an invitation to create lasting memories. The simplicity of the ingredients belies the exquisite flavor of this dish. Whether you’re celebrating a special occasion or simply looking for a delicious and impressive meal, I encourage you to give this recipe a try. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with the people you love. I’m confident that this dish will become a cherished part of your culinary repertoire. Enjoy!

Susan’s Beef Tenderloin with Roasted Garlic Recipe