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Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Cooking Light magazine

This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Preheat oven to 400 degrees.
  4. 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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Reviews

KSCHAE
23
11/19/2004

This recipe was absolutely FANTASTIC! Easy to prepare and delicous to eat. Everyone enjoyed it, I have a feeling that I will be asked to prepare this dish over and over again for years to come.

GUYCHEF
23
2/11/2004

Used a 5 pound tenderloin for a X-mass day dinner for 12. Turned out excellent. I agree with other reviewers: DON'T GO CHEAP on the cut of meat! This recipe is made for a tenderloin and I also think it must be baked to work correctly. In addition, I baked 5 heads of garlic to use for the crust mixture. The more the better. Even if you're leery of garlic and horseradish, don’t fear: when baked, the finished product is very mellow! Also, be sure to put the meat thermometer in the middle of the whole tenderloin. I took it out when the reading was just a little below medium rare, covered with foil for 20 minutes before slicing. For a large tenderloin, the medium rare is in the middle and it gets progressively more well done as you cut out near the ends. For a large group, everyone got the "doneness" they preferred! I highly recommend this recipe.

Esmee Williams
16
1/22/2004

Wow -- this recipe adds some wonderful flavor to an already impressive piece of beef. Great for dinner parties because it's very easy to make. To save time, I roasted the garlic a day before.