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Cooking Light magazine
Original recipe yields 12 servings
This recipe was absolutely FANTASTIC! Easy to prepare and delicous to eat. Everyone enjoyed it, I have a feeling that I will be asked to prepare this dish over and over again for years to come.
Used a 5 pound tenderloin for a X-mass day dinner for 12. Turned out excellent. I agree with other reviewers: DON'T GO CHEAP on the cut of meat! This recipe is made for a tenderloin and I also think it must be baked to work correctly. In addition, I baked 5 heads of garlic to use for the crust mixture. The more the better. Even if you're leery of garlic and horseradish, don’t fear: when baked, the finished product is very mellow! Also, be sure to put the meat thermometer in the middle of the whole tenderloin. I took it out when the reading was just a little below medium rare, covered with foil for 20 minutes before slicing. For a large tenderloin, the medium rare is in the middle and it gets progressively more well done as you cut out near the ends. For a large group, everyone got the "doneness" they preferred! I highly recommend this recipe.
Wow -- this recipe adds some wonderful flavor to an already impressive piece of beef. Great for dinner parties because it's very easy to make. To save time, I roasted the garlic a day before.