RECIPE:Horseradish Encrusted Beef Tenderloin

  • Prep Time: 15 mins
  • Cook time: Less than an hour

Serves 8



  • Canadian AAA Boneless Beef Whole Peeled Tenderloin

    3 lbs.

    Canadian AAA Boneless Beef Whole Peeled Tenderloin - • $0.00

Garlic1 whole bulb

Olive oil1 teaspoon

Horseradish1/3 cup

Sea Salt¼ teaspoon

Dried Basil¼ teaspoon

Dried Thyme¼ teaspoon

Black Pepper, freshly ground¼ teaspoon

Breadcrumbs, soft1/3 cup

Cooking directions

  1. Remove papery outer skin from garlic bulb. Cut the top off garlic bulb and brush with oil. Wrap in foil and bake at 425°F until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°F.

  2. Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme, and pepper. Add breadcrumbs; toss to coat.

  3. Pat the tenderloin dry and then spread the horseradish mixture on top of the tenderloin. Place on a rack in a large shallow roasting pan.

  4. Bake until meat reaches desired doneness. Let stand for 10 minutes before slicing.

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