Horseradish-Encrusted Beef Tenderloin

1. 1

   Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425u00b0 until softened, 30-35 minutes. Cool for 10-15 minutes.

2. 2

   Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan.

3. 3

   Bake at 400u00b0 until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0), 45-55 minutes. Let stand for 10 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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