Beef Tenderloin with Horseradish Crust


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Chef: Bob Emmett

Serves: 12

Preheat: 400

A classic Christmas Eve meal! Robust and juicy, fantastic. Prepare to spend a good hour on the couch, next to a comatose Bob in his chair, post-meal.


1 whole loaf garlic bread
1/3 cup prepared horseradish
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp black pepper
(1) 3 lb(s) beef tenderloin

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 fat from tenderloin; fold under 3 inches of small end.
Rub garlic mixture over roast.
Place tenderloin on a broiler pan coating with cooking spray.
Insert meat thermometer into thickest portion of tenderloin Bake 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.