Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust Recipe
Becky Luigart-Stayner
Garlic, horseradish, and seasonings coat this crusted beef tenderloin recipe, a robust dish that pairs well with a side of creamy mashed potatoes.

Yield:

12 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 179
Caloriesfromfat 38 %
Fat 7.5 g
Satfat 3 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 24 g
Carbohydrate 2.5 g
Fiber 0.2 g
Cholesterol 70 mg
Iron 3.3 mg
Sodium 117 mg
Calcium 22 mg

Ingredients

1 whole garlic head
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

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350° 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.

Preheat oven to 400°.

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° for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium).

Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

Note:

November 1998
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