Beef Tenderloin with Horseradish and Roasted Garlic Crust

Servings

12

Ingredients

• 1 medium head garlic
• olive oil cooking spray
• 1/3 cup prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 (3 pound) beef tenderloin

Instructions

1. Preheat oven to 175°C.
2. 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.
3. Preheat oven to 200°C.
4. Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a grill pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 200°C for 40 minutes or until thermometer registers 60°C (medium-rare) to 70°C (medium).
5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.