Beef Tenderloin with Horseradish-and-Roasted Garlic Crust104 Reviews
“This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes.” - by Cooking Light magazine
Original recipe yields 12 servings
- 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).
- Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
Reviews (104)Rate This Recipe
"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...." See more"
"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 i..." See moret 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."
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