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Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
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Yield: 12 servings (serving size: 3 ounces)
Source: Cooking Light, NOVEMBER 1998
CL Comments: Pair this robust dish with a side of creamy mashed potatoes.
Amy's Comments: This was so easy to make and AWESOME!!! The flavors were a perfect compliment to a perfect piece of meat. I thought the
crust might be overwhelming, but it was really a nice hint of horseradish/garlic with each bite - not overwhelming at all!! I
served this on Christmas Eve with the Ultimate Twice Baked Potatoes and Roasted Asparagus with BBB.
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
INSTRUCTIONS:
- 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 INFO:
Healthy Units: 4 per serving
CALORIES 179(38% from fat); FAT 7.5g (sat 3g,mono 2.8g,poly 0.4g);
PROTEIN 24g; CHOLESTEROL 70mg; CALCIUM 22mg; SODIUM 117mg; FIBER 0.2g;
IRON 3.3mg; CARBOHYDRATE 2.5g
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