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Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Becky Luigart-Stayner
Yield 12 servings (serving size: 3 ounces)
Garlic, horseradish, and seasonings coat this crusted beef tenderloin recipe, a robust dish that pairs well with a side of creamy mashed potatoes.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  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° 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°.

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

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