Guinness-Horseradish Glaze

Dark and delicious, this glaze packs a punch of flavour so works best on hearty roasts, like beef tenderloin, prime rib or a leg of lamb. Our recipe gives instructions for glazing a tenderloin, but for prime rib or a lamb leg start brushing on the glaze 30 minutes before the end of cooking time.

1 cup (250 mL) stout, such as Guinness draught ½ cup (125 mL) packed brown sugar

2 cloves garlic, minced

2 tsp (10 mL) well-drained prepared hot horseradish

1 tsp (5 mL) finely minced fresh thyme leaves 3 lb (1.36 kg) piece beef tenderloin

1 In a medium saucepan, stir together Guinness and sugar. Bring to a boil over high heat, stirring to dissolve sugar.

2 Reduce heat to medium and boil gently, until mixture has reduced to about ⅓ cup (80 mL) and is syrupy, about 20 minutes.

3 Remove from heat and stir in garlic, horseradish and thyme. Set aside to cool slightly.

4 Preheat oven to 450°F (230°C).

5 In a large, heavy ovenproof skillet, brown beef tenderloin on all sides. Brush beef with one-third of glaze, then transfer skillet to oven and roast for 15 minutes. Brush beef with a further one-third of glaze, then roast until a meat thermometer inserted into thickest part of tenderloin registers 125°F to 130°F (52°C to 54°C) for medium-rare, 10 to 15 minutes.

6 Remove beef from oven and transfer to a cutting board. Brush with remaining glaze and let stand for at least 15 minutes before slicing.

Makes about ⅓ cup (80 mL); enough for one 3-lb (1.36-kg) beef tenderloin