posted by Imp 04-29-102 5:09 AM
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
Best Mashed Potatoes
Prep Time: 10 minutes
Cooking Time: 1 hour, 40 minutes
Preheat oven to 350º F.
Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Or put in your garlic/onion cooker. Bake at 350º F. for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash the garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
Preheat oven to 400º F.
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 400º F. for 40 minutes or until thermometer registers 145º (medium-rare) to 160º (medium). Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
Best Mashed Potatoes
6 medium potatoes peeled
1/2 stick butter (cut in slices)
4 Tbs. half & half
1 Tbs. powdered milk
1 tsp. salt
1 tsp. butter flavoring (comes in a little bottle like vanilla extract)
Cut potatoes in chunks and put into a pot with water that covers potatoes by an inch or so. Bring to a boil over medium/high heat covered. When potatoes start to boil, Turn heat down to low, but make sure the water keeps boiling. Boil potatoes for 15 minutes. Drain, reserving 1/2 cup of the hot water in a separate cup. Add all of the remaining ingredients except reserved water to the potatoes in the cooking pot.
Beat potatoes on low with an electric mixer until fluffy. But don't over-beat. If potatoes are too dry, add a little of the reserved hot water. If they are too thin, add more powdered milk, or a few Tbs. of instant mashed potatoes.