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Horseradish-Encrusted Beef Tenderloin

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
  • Total Time
    Prep: 35 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)


  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°.
  • 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.
  • Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts
5 ounces cooked beef: 268 calories, 11g fat (4g saturated fat), 75mg cholesterol, 119mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 37g protein. Diabetic exchanges: 5 lean meat.

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  • mickdee
    Dec 26, 2014

    Made this for Christmas dinner and it was very well received! I roasted the garlic earlier in the day. When cool, I used the side of a wide blade knife to mash the roasted garlic into a paste, mixed with the horseradish & breadcrumbs and set aside. Took meat out of the frig 30 minutes prior to roasting. Followed the recipe exactly and it turned out perfectly. Will definitely make this again; easy and elegant!