Horseradish-Encrusted Beef Tenderloin

Name: Horseradish-Encrusted Beef Tenderloin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings.
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)

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

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° until softened, 30-35 minutes. 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° 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.

Originally published as Horseradish Encrusted Beef Tenderloin in Country Woman Christmas 2011

Reviews

My Review

Click stars to rate

Average Rating:

mickdee

Dec 26, 2014

Made this for Christmas dinner and it was very well received! I roasted the garlic earlier in the day. When cool, I used the side of a wide blade knife to mash the roasted garlic into a paste, mixed with the horseradish & breadcrumbs and set aside. Took meat out of the frig 30 minutes prior to roasting. Followed the recipe exactly and it turned out perfectly. Will definitely make this again; easy and elegant!