Horseradish-Encrusted Beef Tenderloin

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Preparation time: 30 mins plus cooling
Cooking time: 45 mins plus standing

Difficulty: Easy - for beginners
Serves: 8 servings


•1 whole garlic bulb
•1 teaspoon olive oil
•1/3 cup prepared horseradish
•1/4 teaspoon salt
•1/4 teaspoon dried basil
•1/4 teaspoon dried thyme
•1/4 teaspoon pepper
•1/3 cup soft bread crumbs
•1 beef tenderloin roast (3 pounds)


•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 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
• 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.
• Bake at 400° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 8 servings.


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