Beef Tenderloin With Horseradish-and-Roasted Garlic Crust

This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes. Recipe yield: 12 servings INGREDIENTS: • 1 medium head garlic • olive oil-flavored cooking spray • 1/3 cup prepared horseradish • 1/4 teaspoon salt • 1/4 teaspoon dried basil • 1/4 teaspoon dried thyme • 1/4 teaspoon black pepper • 1 (3 pound) beef tenderloin DIRECTIONS: 1. Preheat oven to 350 degrees. 2. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended. 3. Preheat oven to 400 degrees. 4. Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). 5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.