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    Beef Tenderloin with Horseradish-and-Roa


    Source of Recipe


    CookingLight.com

    Recipe Introduction


    12 Servings; 4 Points per serving

    List of Ingredients




    1 whole garlic head
    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

    Recipe



    Preheat oven to 350 degrees.
    Remove white papery skins 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.

    NUTRITIONAL INFO:
    calories: 179 carbohydrates: 2.5 g cholesterol: 70 mg fat: 7.5 g sodium: 117 mg protein: 24 g calcium: 22 mg iron: 3.3 mg fiber: 0.2 g

    YIELD:
    12 servings (serving size: 3 ounces)

 

 

 

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