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Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

By: Cooking Light magazine  
"This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes."

Rating: This weblink has been rated 137 times with an average star rating of 4.5 Read Reviews (104)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 medium head garlic
  • olive oil-flavored 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

Directions

  1. Preheat oven to 350 degrees.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees 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 400 degrees.
  4. Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
  5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

Footnotes

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 179 (38% from fat); FAT 7.5g (sat 3g, mono 2.8g, poly 0.4g); PROTEIN 24g; CARB 2.5g; FIBER 0.2g; CHOL 70mg; IRON 3.3mg; SODIUM 117mg CALC 22mg
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by GUYCHEF 
Used a 5 pound tenderloin for a X-mass day dinner for 12. Turned out excellent. I agree with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by Esmee Supporting Member (Click to learn more about Supporting Membership)
Wow -- this recipe adds some wonderful flavor to an already impressive piece of beef. Great... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2005 by Andrea Alexander 
What they mean by "folding under the 3 inch small end" is, just tuck the small 3 inch narrow... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by MURF65 
I made this for Christmas Eve. I used a 6 lb. tenderloin and trimmed all the fat. I used 5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by I'm nuts too... 
Deeelicious! This is a very tasty recipe! I used tenderloin filets (filet mignon) and they... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by COOK IN SEATTLE 
I tried this recipe based on all the reviews and wasn't disapointed. I used boneless Rib-eye... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2003 by AGOLDMAN 
Well, our tenderloin happened to be delicious and VERY tender to begin with, but this crust... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by numnum 
This is a special occasion recipe with terrific flavor. When I was making the crust, the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by HONEYPOT13 
This is the best recipe!! The horseradish sauce is out of this world. I only had minced... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by KIMMER325 
I made this for Christmas dinner and it was a hit with the family. We had scalloped potatoes,... MORE

 
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