Beef Tenderloin With Horseradish-And-Roasted Garlic Crust

• 1 whole garlic head
• 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

1. Preheat oven to 350u0b0.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350u0b0 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 400u0b0.
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 400u0b0 for 40 minutes or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium).
5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

garlic, olive oil, horseradish, salt, dried basil, thyme, black pepper, beef tenderloin

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-horseradish-and-roasted-garlic-crust (may not work)