Beef Tenderloin with Horseradish-and-Roasted Garlic Crust (P1)

Makes 12 servings.

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.
3.Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
4.Preheat oven to 400 degrees.
5.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).
Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.