Beef Tenderloin with Roasted Garlic Crust

Makes 12 servings.

Garlic Crust

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

Directions

1 Preheat oven to 350 degrees. 2 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. 3 Preheat oven to 400 degrees. 4 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). 5 Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.