Wow friends and family with this tender beef in a golden horseradish crust.
—LAURA BAGOZZI DUBLIN, OH
PREP: 30 MIN. + COOLING • BAKE: 45 MIN. + STANDING • MAKES: 8 SERVINGS
1 whole garlic bulb
1 teaspoon olive oil
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup soft bread crumbs
1 beef tenderloin roast (3 pounds)
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan.
3. Bake at 400° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for about 10 minutes before slicing.
PER SERVING 5 ounces cooked beef equals 268 cal., 11 g fat (4 g sat. fat), 75 mg chol., 119 mg sodium, 4 g carb., 1 g fiber, 37 g pro. Diabetic Exchange: 5 lean meat.