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Horseradish-Encrusted Beef Tenderloin

 Horseradish-Encrusted Beef Tenderloin
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the mouthwatering flavor even more. —Laura Bagozzi, Dublin, Ohio
8 ServingsPrep: 30 min. + cooling Bake: 45 min. + standing

Ingredients

  • 1 whole garlic bulb
  • 1 teaspoon olive oil
  • 1/3 cup prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/3 cup soft bread crumbs
  • 1 beef tenderloin roast (3 pounds)

Directions

  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty
  • foil. Bake at 425° for 30-35 minutes or until softened. Cool for
  • 10-15 minutes.
  • Squeeze softened garlic into a small bowl; stir in the horseradish,
  • salt, basil, thyme and pepper. Add bread crumbs; toss to coat.
  • Spread over top of tenderloin. Place on a rack in a large shallow
  • roasting pan.
  • Bake at 400° for 45-55 minutes or until meat reaches desired
  • doneness (for medium-rare, a thermometer should read 145°;
  • medium, 160°; well-done, 170°). Let stand for 10 minutes

2 of 2

Horseradish-Encrusted Beef Tenderloin (continued)

Directions (continued)

  • before slicing. Yield: 8 servings.
Nutritional Facts: about 5 ounces cooked beef equals 268 calories, 11 g fat (4 g saturated fat), 75 mg cholesterol, 119 mg sodium, 4 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchange: 5 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.