Beef Tenderloin with Garlic Horseradish Cream
INGREDIENTS
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1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
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1 teaspoon olive oil
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3/4 teaspoon salt
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2 cups heavy cream
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1/4 cup drained bottled horseradish
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1/8 teaspoon white pepper
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1 (3-pound) center-cut beef tenderloin roast, tied
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1/2 cup cracked black pepper
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2 teaspoons granulated beef bouillon
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2 teaspoons salt
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3/4 teaspoon cornstarch
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3/4 teaspoon dried oregano, crumbled
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3/4 teaspoon garlic powder
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3/4 teaspoon paprika (not hot)
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1 tablespoon olive oil
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Special equipment: a roasting pan with a rack; an instant-read thermometer
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