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Nutritional Information
CALORIES 179
FAT 7.5g
PROTEIN 24g
CARBOHYDRATES 2.5g
FIBER 0.2g
CHOLESTEROL 70mg
IRON 3.3mg
SODIUM 117mg
CALCIUM 22mg
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Crusted Beef Tenderloin
With Horseradish & Roasted Garlic
"Keep it simple...great with an easy side of creamy mashed potatoes."
Ingredients
- 1 whole garlic head (produce department)
- Pam 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 3 pound beef tenderloin trimmed
(service meat & seafood department)
Directions
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- Preheat oven to 350 degrees.
- 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.
- Preheat oven to 400 degrees.
- Trim any remaining 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).
- Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
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Servings
Serves 8 to 12 adults
Time To Cook
Cooking time: 2 hours total.
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