Garlic Crust
Makes 12 servings.
1 medium head garlic
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
1 Preheat oven to 350 degrees.
2 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.
3 Preheat oven to 400 degrees.
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 400 degrees
for 40 minutes or until thermometer registers 145 degrees
(medium-rare) to 160 degrees (medium).
5 Place tenderloin on a platter. Cover and let stand 10
minutes before slicing.