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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Garlic, horseradish, and seasonings coat this crusted beef tenderloin recipe, a robust dish that pairs well with a side of creamy mashed potatoes.

Cooking Light NOVEMBER 1998

  • Yield: 12 servings (serving size: 3 ounces)

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.

Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 38%
  • Fat: 7.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 24g
  • Carbohydrate: 2.5g
  • Fiber: 0.2g
  • Cholesterol: 70mg
  • Iron: 3.3mg
  • Sodium: 117mg
  • Calcium: 22mg
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Beef Tenderloin with Horseradish-and-Roasted Garlic Crust recipe

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