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

Recipe by Cooking Light November 1998

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

179 calories; calories from fat 38%; fat 7.5g; saturated fat 3g; mono fat 2.8g; poly fat 0.4g; protein 24g; carbohydrates 2.5g; fiber 0.2g; cholesterol 70mg; iron 3.3mg; sodium 117mg; calcium 22mg.
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