Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
Yields 12 servings.
1 medium head 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 tenderloin
Preheat oven to 350 degrees. Remove white papery skin from garlic head (do not peel or separate the 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. Preheat oven 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). 5 Place tenderloin on a platter. Cover and let stand 10 minutes before slicing. |
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