Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

104 Reviews 1 Pic
Recipe by  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.”

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Adjust Servings

Original recipe yields 12 servings



  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 (104)

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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 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

Esmee Williams

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.

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