Taste of Home
Horseradish-Encrusted Beef Tenderloin
TOTAL TIME: Prep: 35 min. + cooling Bake: 45 min. + standing
YIELD: 8 servings.
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
Ingredients
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1 whole garlic bulb
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1 teaspoon olive oil
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1/3 cup prepared horseradish
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1/4 teaspoon salt
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1/4 teaspoon dried basil
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
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1/3 cup soft bread crumbs
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1 beef tenderloin roast (3 pounds)
Directions
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1.
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°.
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2.
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.
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3.
Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts
5 ounces cooked beef: 268 calories, 11g fat (4g saturated fat), 75mg cholesterol, 119mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 37g protein. Diabetic exchanges: 5 lean meat.
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