Ingredients
1 whole garlic bulb1 teaspoon olive oil1/3 cup prepared horseradish1/4 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon dried thyme1/4 teaspoon pepper1/3 cup soft bread crumbs1 beef tenderloin roast (3 pounds)
Preparation
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.
