This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes.
INGREDIENTS (for 1 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
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 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.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 179 (38% from fat); FAT 7.5g (sat 3g, mono 2.8g, poly 0.4g); PROTEIN 24g; CARB 2.5g; FIBER 0.2g; CHOL 70mg; IRON 3.3mg; SODIUM 117mg CALC 22mg