Horseradish-Encrusted Beef Tenderloin

• 1 whole garlic bulb
• 1 teaspoon olive oil
• 1/3 cup prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup soft bread crumbs
• 1 beef tenderloin roast (3 pounds)

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425u0b0 until softened, 30-35 minutes. Cool for 10-15 minutes.
2. 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.
3. Bake at 400u0b0 until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 45-55 minutes. Let stand for 10 minutes before slicing.

garlic, olive oil, horseradish, salt, dried basil, thyme, pepper, bread crumbs, tenderloin

Taken from www.tasteofhome.com/recipes/horseradish-encrusted-beef-tenderloin/ (may not work)