Description
This Succulent Horseradish-Encrusted Beef Tenderloin recipe offers a perfect blend of robust roasted garlic and zesty horseradish, enriched with aromatic herbs and a crispy breadcrumb crust. Ideal for special occasions, it delivers tender, juicy beef with a flavorful crust baked to perfection.
Ingredients
Scale
Garlic Roasting
- 1 whole garlic bulb
- 2 tablespoons olive oil
Horseradish Coating
- 3 tablespoons prepared horseradish
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1 cup soft bread crumbs
Beef
- 3 pounds beef tenderloin roast
Instructions
- Prepare the Garlic: Remove the papery outer skin from the garlic bulb, then cut off the top to expose the cloves. Brush the garlic bulb with olive oil and wrap it tightly in aluminum foil. Place it in a preheated oven at 425°F and bake for 30-35 minutes until the garlic is soft and fragrant.
- Mix the Coating: Allow the roasted garlic to cool slightly, then squeeze the softened cloves out into a mixing bowl. Add the prepared horseradish, salt, dried basil, dried thyme, and pepper. Stir in the soft bread crumbs thoroughly to form a well-blended coating mixture.
- Coat the Beef: Take the 3-pound beef tenderloin roast and evenly spread the horseradish and bread crumb mixture over its entire surface, ensuring a uniform crust.
- Bake the Tenderloin: Place the coated beef tenderloin in a roasting pan. Bake in a preheated oven at 400°F for about 45-55 minutes or until the desired level of doneness is reached (recommended to use a meat thermometer to aim for medium-rare at 130-135°F internal temperature).
- Rest and Serve: Remove the beef from the oven and let it rest uncovered for 10 minutes to allow juices to redistribute. Slice and serve promptly for maximum tenderness and flavor.
Notes
- Roasting the garlic first mellows its sharpness and adds a sweet, rich flavor to the coating.
- Use a meat thermometer to ensure your beef is cooked to your preferred doneness.
- Letting the tenderloin rest after baking is crucial to retain its juices.
- Soft bread crumbs are recommended to help the crust adhere and remain tender, but panko can be used for extra crunch.
- This recipe pairs well with roasted vegetables or a light salad.
