newcook
07-12-2003, 07:57 PM
We will be having our first supper club meeting later this summer. We wanted to make this recipe but with pork instead of beef and we wanted to make it on the grill.
Can it be done? What would the cooking instructions be for the grill?
Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
Recipe By :
Serving Size : 12
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole garlic head
Olive oil-flavored cooking spray
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 pounds beef tenderloin
Preheat oven to 350 degrees.
Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
Preheat oven to 400 degrees.
Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
Description:
"This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes."
NOTES : YIELD: 12 servings (serving size: 3 ounces)
P.S. the rest of the menu is:
Bean, bacon, and blue cheese dip (with warm pita wedges) CL March 2003
Honey-ginger chicken bites CL March 2003
Scalloped potatoes with shallots, mushrooms, roasted garlic and thyme CL March 2003
Greek-style stuffed eggplant CL June 2003
We haven't decided on the dessert yet
Daniele
Can it be done? What would the cooking instructions be for the grill?
Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
Recipe By :
Serving Size : 12
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole garlic head
Olive oil-flavored cooking spray
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 pounds beef tenderloin
Preheat oven to 350 degrees.
Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
Preheat oven to 400 degrees.
Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
Description:
"This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes."
NOTES : YIELD: 12 servings (serving size: 3 ounces)
P.S. the rest of the menu is:
Bean, bacon, and blue cheese dip (with warm pita wedges) CL March 2003
Honey-ginger chicken bites CL March 2003
Scalloped potatoes with shallots, mushrooms, roasted garlic and thyme CL March 2003
Greek-style stuffed eggplant CL June 2003
We haven't decided on the dessert yet
Daniele