Beef Tenderloin With Horseradish-And-Roasted Garlic Crust – a delicious recipe with garlic, Olive oil, horseradish, salt, dried basil, thyme. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350u00b0 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 400u00b0.
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 400u00b0 for 40 minutes or until thermometer registers 145u00b0 (medium-rare) to 160u00b0 (medium).
5
Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
100
kcal
Calories
4
g
Fat
8
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 whole garlic head, Olive oil-flavored cooking spray, 1/3 cup prepared horseradish, 1/4 teaspoon salt, and more.
Yes, Beef Tenderloin With Horseradish-And-Roasted Garlic Crust falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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