Beef Tenderloin With Horseradish & Roasted Garlic Crust

From: Melissa C

1 medium head garlic
olive oil cooking spray
1/2 C prepared horseradish
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp black pepper
1 (3lb) beef tenderloin

Preheat oven to 350. Remove white papery skin from garlic (do not peel or separate cloves). Coat with cooking spray; wrap in foil. Bake at 350 for 1 hour. Cool 10 minutes; separate cloves. Squeeze to extract garlic pulp. Discard skins. Mash garlic, horseradish, salt, basil, thyme, and pepper with fork until blended.

Preheat oven to 400. Trim fat from tenderloin. Fold under 3" of small end. Rub garlic mixture over roast. Place tenderloin on broiler pan coated with cooking spray. Insert meat thermometer to thickest portion of meat. Bake at 400 for 40 minutes or until thermometer registers 145 for medium rare or 160 for medium.

Place tenderloin on platter; cover and let stand 10 minutes before serving