Beef Tenderloin with Horseradish-and-Roasted Garlic Crust Recipe

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust Recipe

  • 1 medium head garlic
  • 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
  • 1 (3 pound) beef tenderloin
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Preheat oven to 400 degrees.
  4. 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).
  5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
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