Beef Tenderloin with Garlic Horseradish Cream

Ingredients

• ½ cup cracked black pepper
• ¼ cup bottled horseradish
• 2 teaspoons granulated beef bouillon
• 2 teaspoons salt
• ¾ teaspoon cornstarch
• ¾ teaspoon dried oregano
• ¾ teaspoon garlic powder
• + 10 more ingredients
• • ¾ teaspoon paprika (not hot)
  • 1 tablespoon olive oil
  • 1 roasting pan with a rack
  • 1 instant-read thermometer
  • 1 head garlic
  • 1 teaspoon olive oil
  • ¾ teaspoon salt
  • 1 3-pound center-cut beef tenderloin roast, tied
  • ¹/₈ teaspoon white pepper
  • 2 cups heavy cream

Put oven rack in middle position and preheat oven to 400°F. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool. While garlic roast...

View full recipe at Epicurious