Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Pair this robust dish with a side of creamy mashed potatoes.

Yield: 12 servings (serving size: 3 ounces)

Ingredients

• 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

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350° 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°.

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° for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium).

Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

Nutritional Information

Calories:

179 (38% from fat)

Fat:

7.5g (sat 3g,mono 2.8g,poly 0.4g)

Protein:

24g

Carbohydrate:

2.5g

Fiber:

0.2g

Cholesterol:

70mg

Iron:

3.3mg

Sodium:

117mg

Calcium:

22mg