Ingredients
- For Sauce: shopping list
- 1 head garlic (1/4 lb; about 2 1/2 inches in diameter), left intact shopping list
- 1 teaspoon olive oil shopping list
- 3/4 teaspoon salt shopping list
- 2 cups heavy cream shopping list
- 1/4 cup drained bottled horseradish shopping list
- 1/8 teaspoon white pepper (black pepper is fine here) shopping list
- **** shopping list
- For Tenderloin shopping list
- 1 (3-lb) center-cut beef tenderloin roast, tied shopping list
- 1/2 cup cracked black pepper shopping list
- 2 teaspoons granulated beef bouillon shopping list
- 2 teaspoons salt shopping list
- 3/4 teaspoon cornstarch shopping list
- 3/4 teaspoon dried oregano, crumbled shopping list
- 3/4 teaspoon garlic powder (**NOTE: I use two cloves of garlic, mince it and then rub it with the flat of your chef's knife into the 2 teaspoons of salt above to make a garlic/salt paste) shopping list
- 3/4 teaspoon paprika (not hot) shopping list
- 1 tablespoon olive oil shopping list
- **** shopping list
- Special equipment: a roasting pan with a rack; an instant-read thermometer shopping list
How to make it
- Make sauce:
- 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 roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
- Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
- Stir garlic mixture into cream, then chill until ready to use.
- ****
- Roast tenderloin:
- Increase oven temperature to 475°F.
- Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder (or garlic/salt paste), and paprika in a small bowl.
- Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat.
- Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare.
- Let beef stand on rack in pan 10 minutes before serving.
- Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
- **NOTE 2: Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
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" It was excellent "