[X]

Home > Recipes > Tenderloin with Creamy Garlic Sauce

Tenderloin with Creamy Garlic Sauce Recipe

Tenderloin with Creamy Garlic Sauce Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Served with green beans, garlic mashed potatoes and seven-layer salad, this is the main course at my family's annual Christmas gathering. Even those who aren't fond of meat comment on its tenderness and flavor. Likely, since garlic goes well with everything, the sauce'd be good with pork or poultry besides. My husband and I have a 16-year-old son and a 15-year-old daughter. -Beth Taylor, Chapin, South Carolina

This recipe is:

Contest Winning

[X]

Rate Tenderloin with Creamy Garlic Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tenderloin with Creamy Garlic Sauce Recipe

Prep: 25 min. Bake: 25 min. + standing

Yield: 12 Servings

25 25 50

Ingredients

1 jar (8 ounces) Dijon mustard, divided
10 garlic cloves, peeled, divided
2 tablespoons whole black peppercorns, coarsely crushed, divided
3 tablespoons vegetable oil, divided
1 beef tenderloin roast (4 to 5 pounds) , halved
2 cups heavy whipping cream
1 cup (8 ounces) sour cream

Directions

In a blender, combine half of the mustard, eight garlic cloves and 1 tablespoon peppercorns; cover and process for 1 minute, scraping sides occasionally. Add 1 tablespoon oil; process until a paste forms. Spread over beef.
In a large skillet, heat the remaining oil over medium-high heat. Brown beef, one piece at a time, on all sides. Place in a shallow roasting pan coated with cooking spray. Bake,uncovered, at 400° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes.
Meanwhile, mince remaining garlic. In a saucepan, combine garlic, whipping cream, sour cream and remaining mustard and peppercorns. Cook and stir over low heat until heated through. Slice beef; serve with the sauce. Yield: 12 servings.

Originally published as Tenderloin with Creamy Garlic Sauce in Country Woman September/October 1998, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tenderloin with Creamy Garlic Sauce

Tenderloin with Creamy Garlic Sauce

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Dec. 28, 2010 by jennifer1973

My mom made this creamy garlic sauce with a rib roast for Christmas. Very Very good. It is a rich sauce so we will use for special occasions. Thank you for the recipe.

Reviewed on Dec. 27, 2010 by Bucsdk

We served this for Christmas and it was a big hit. We cooked it early to medium rare and put it in a chafing dish where it continued to cook all of the meat to well done. Next time we either wouldn't cook it as early or we would only fry it before putting in the chafing dish.

Reviewed on Mar. 23, 2009 by linsvin

This is a keeper! Easy to prepare, feeds a crowd, came out very juicy. I wouldn't put alot of sauce on the meat because it can be very overpowering and take away from the meat. Loved the sauce though..