Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
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From Cooking Light Magazine INGREDIENTS
1 medium whole head of 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 tenderloinPreheat oven to 350 degrees.
Remove white papery skin from garlic head, do not peel or separate 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.
Increase oven heat to 400 degrees.
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).
Place tenderloin on a serving platter. Cover and let stand 10 to 15 minutes before slicing.
Makes 12 servings