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Beef Tenderloin with Horse Radish Garlic Crust
MyCookbook Recipe Database
MyCookbook Member: baylahay
Recipe Category: Beef
Recipe Preparation Level: easy
Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes.
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Published: Cooking Light- 11/01/98
1 whole garlic head
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
Preheat oven to 350 degrees.
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.
Preheat oven to 400 degrees.
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).
Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
YIELD: 12 servings (serving size: 3 ounces)
PREPARATION TIME:10 minutes
COOKING TIME: 1 hour, 40 minutes
calories: 179 carbohydrates: 2.5 g cholesterol: 70 mg fat: 7.5 g sodium: 117 mg protein: 24 g calcium: 22 mg iron: 3.3 mg fiber: 0.2 g
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