Shelly's Recipe

BEEF TENDERLOIN WITH HORSERADISH-AND-ROASTED GARLIC CRUST

Category: Roasts/Tenderloin - Beef

1 whole garlic head
Olive oil-flavored cooking spray
1/3 cup prepared horseradish
1/4 tsp salt, dried basil, dried thyme and black pepper
1 (3 lb) beef tenderloin

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 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 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.