Nutritional Information Nutrition Info: CALORIES 179 FAT 7.5g PROTEIN 24g CARBOHYDRATES 2.5g FIBER 0.2g IRON 3.3mg CHOLESTEROL 70mg SODIUM 117g CALCIUM 22mg Servings Serves 12 adults, about 3 ounces each. Time To Cook Garlic - Horseradish Crust Preparation Time: 1 hour and 15 minutes. Roast Cooking Time: 40 minutes first roasting. Horseradish & Roasted Garlic Crusted Beef Tenderloin "Use a meat thermometer to ensure the roast is cooked to your liking, and remember its internal temperature will rise about another five to ten degrees as it stands. The longer the meat rests, the more juice it will retain." Ingredients 1 whole garlic head (produce department) Olive oil-flavored cooking spray (aisle # 6) 1/3 cup prepared Pinders horseradish (dairy department) 1/4 teaspoon salt (aisle # 8) 1/4 teaspoon dried basil (aisle # 8) 1/4 teaspoon dried thyme (aisle # 8) 1/4 teaspoon black pepper (aisle # 8) 1 three pound trimmed beef butt tenderloin (service meat & seafood department) Directions Preheat oven to 350 degrees. Remove white papery skin from garlic head but do not peel or separate the cloves. Coat with cooking spray and wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves and squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until well blended. Preheat oven to 400°. Rub garlic mixture over tenderloin 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. Final Beef Temperatures: Rare: Very red, warm center 125 degrees Medium: Pink, warm center 130 degrees Well: Pink, very warm center 145 degrees and above   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.