Horseradish Encrusted Beef Tenderloin
Horseradish Encrusted Beef Tenderloin

INGREDIENTS
Garlic 1 whole bulb
Olive oil 1 teaspoon
Horseradish 1/3 cup
Sea Salt ¼ teaspoon
Dried Basil ¼ teaspoon
Dried Thyme ¼ teaspoon
Black Pepper, freshly ground ¼ teaspoon
Breadcrumbs, soft 1/3 cup
LET'S GET COOKING!
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.
Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme, and pepper. Add breadcrumbs; toss to coat.
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.
Bake until meat reaches desired doneness. Let stand for 10 minutes before slicing.