Ingredients for Beef Tenderloin With Garlic Horseradish Crust
- 1 head garlic
- cooking spray, for coating broiler pan
- 2 tablespoons prepared horseradish
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2-3 pound beef tenderloin
- aluminum foil
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How to Make Beef Tenderloin With Garlic Horseradish Crust
- Preheat oven to 350°F (175°C).
- Remove the papery skin from the head of garlic.
- Lightly coat the garlic head with cooking spray, wrap tightly in foil, and bake for 1 hour.
- Let the roasted garlic cool for 10 minutes.
- Squeeze the roasted garlic cloves to extract the pulp, discarding the skins.
- In a small bowl, mash the garlic pulp and combine with 2 tablespoons prepared horseradish, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper. Mix until well blended.
- Preheat oven to 400°F (200°C).
- Trim excess fat from a 2-3 pound beef tenderloin.
- Fold the thin end of the tenderloin under about 3 inches.
- Generously rub the garlic mixture all over the tenderloin.
- Place the tenderloin on a broiler pan coated with cooking spray.
- Insert a meat thermometer into the thickest part of the tenderloin.
- Roast at 400°F (200°C) for 40-50 minutes, or until the thermometer registers 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium. (Cooking time will depend on the size of the tenderloin)
- Remove from oven and let the tenderloin rest, covered, for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
135g
Carbs
2g
