Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

By SaraB

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

Step 1

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.



CALORIES 179 (38% from fat); FAT 7.5g (sat 3g,mono 2.8g,poly 0.4g); IRON 3.3mg; CHOLESTEROL 70mg; CALCIUM 22mg; CARBOHYDRATE 2.5g; SODIUM 117mg; PROTEIN 24g; FIBER 0.2g