Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

104

"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

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Original recipe yields 12 servings

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Directions

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  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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Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 179 (38% from fat); FAT 7.5g (sat 3g, mono 2.8g, poly 0.4g); PROTEIN 24g; CARB 2.5g; FIBER 0.2g; CHOL 70mg; IRON 3.3mg; SODIUM 117mg CALC 22mg
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104
  1. 140 Ratings

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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.

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 t...

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.

What they mean by "folding under the 3 inch small end" is, just tuck the small 3 inch narrow end under the loin when cooking. That part of the meat is so small and thin, it usually cooks much f...

I made this for Christmas Eve. I used a 6 lb. tenderloin and trimmed all the fat. I used 5 garlic heads and pre-made the crust part the night before. I also used a decent brand of horseradish...

Deeelicious! This is a very tasty recipe! I used tenderloin filets (filet mignon) and they turned out so tender & perfect! I also used the homemade horseradish recipe from this site (which is...

Well, our tenderloin happened to be delicious and VERY tender to begin with, but this crust made it even better! We scaled the serving size to 2 and added a little more garlic and horseradish, ...

I tried this recipe based on all the reviews and wasn't disapointed. I used boneless Rib-eye steaks instead of Tenderloin and it was FANTASTIC!!

This is a special occasion recipe with terrific flavor. When I was making the crust, the prepared horseradish was so strong that my eyes were watering. After roasting, the flavors were mellow ...