Kathy Baker’s Beef Tenderloin

Jun 08, 2023June 8, 20230 21

Kathy Baker's Beef Tenderloin - A Perfect Meal for Meat Lovers

by The Chefin Main

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

	2 lbs beef tenderloin , tied with kitchen string ( the butt end )
	3 garlic cloves , finely chopped
	salt and pepper
	4 tablespoons unsalted butter , cut into small pieces
	2 tablespoons Worcestershire sauce
	2 limes , juiced
	1/2 cup sour cream
	3 tablespoons prepared horseradish , drained

Nutrision Information

Servings Per Recipe

4-6

Calories

600

Sugar

Fat

32g

Kathy Baker's Beef Tenderloin is a classic main course meal that will leave anyone craving more. Tenderloin is the most tender cut of beef which is easy to cook if done right. It is usually a costly cut of meat and is therefore reserved for special occasions. This dish is perfect for anyone looking for a restaurant-quality meal to prepare in the comfort of their own home. The horseradish sauce adds a refreshing kick to the soft and juicy meat.

Instructions

1.	Preheat the oven to 450F.
2.	Rub the beef tenderloin with the chopped garlic clove and season with salt and pepper.
3.	Heat an oven-proof skillet over high heat and add the beef to the skillet. Sear all sides of the tenderloin.
4.	Place the skillet in the oven and roast for 15-20 minutes or until the meat is cooked to your preferred doneness.
5.	Remove the skillet from the oven and let the meat rest for at least 10 minutes.
6.	In a separate small saucepan, melt the butter. Mix in Worcestershire sauce, lime juice, and sour cream. Then add horseradish and continue mixing until it's evenly distributed throughout the sauce.
7.	Slice the tenderloin and serve with a drizzle of the horseradish sauce.

PROS

The beef tenderloin is juicy, tender and flavorful.

It’s easy to prepare and doesn’t require much time to cook.

The horseradish sauce is the perfect accompaniment adding a zesty kick to the meal.

CONS

If not cooked properly, beef tenderloin can be chewy and tough.

The high-fat content of the meat makes it a less healthy meal option.

HEALTH & BENEFITS

Beef tenderloin is a good source of protein and iron, which is essential for the body’s proper functioning.
It also provides other essential vitamins and minerals such as vitamin B12 and zinc. However, it should be consumed in moderation due to its high-fat content.

Comments (2)

Mary A. Rick

December 24, 2023Reply

The original “Kathy Baker” recipe is very, very different in technique than Recipe Wise’s version. The horseradish and sour cream are mixed separately and refrigerated minimally several hours as a condiment for the cooked meat. The salt, pepper, lime juice, Worcestershire sauce, and cut-up butter comprise the marinade placed on the tenderloin. The marinade-covered meat is then refrigerated at least 3 hrs prior to its quick partial roast method at 500-degrees under the BROILER for 8 minutes, then turned over for 5 minutes. The tenderloin iS broiled resting in a heavy roasting pan that has been generously lined with 2-3 generous sheets of HEAVY DUTY foil – enough to contain and seal the enter tenderloin. The foil acts as an “oven” whereby the meat will finish cooking for 90 minutes. The foil can then be opened, and the tenderloin will be perfectly cooked, ready to slice, and enjoy immediately with a dollop of the horseradish sauce made earlier.
Mary A. Rick

December 24, 2023Reply

….in regards to the Kathy Baker Tendrrloin recipe, I forgot to say that the 90-minute sealed-in-foil rest is to be done OUT OF THE OVEN.
Thank you