Beef Tenderloin with Garlic Horseradish Cream

For sauce:

For tenderloin:

Cut off and discard top quarter of garlic head. Drizzle exposed garlic with oil and sprinkle with ¼ teaspoon salt, then wrap tightly in foil. Roast until tender, about 1 ¼ hours at 400 degrees, then open foil and cool.

While garlic roasts, simmer cream in a 2 qt. saucepan, stirring occasionally, until reduced to about ¾ cup, about 20-25 minutes. Transfer to a bowl.

Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining ½ teaspoon salt, using a fork.

Stir garlic mixture into cream, and then chill until ready to use.

Pat tenderloin dry. Stir together pepper (we did NOT use ½ cup pepper!!!!!), bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over the tenderloin, then sprinkle with spice mixture, rubbing into meat. Refrigerate overnight.

Either grill to desired doneness or pre-heat oven to 475. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce temperature to 425 and cook until thermometer inserted diagonally into center registers 130 F, 20-25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before slicing. Slice into ¼" slices and serve with horseradish sauce.

NOTE: My daughter found this on www.epicurious.com and it is from a 2004 Gourmet magazine. We had it as our entrée for Christmas dinner this year. We made the rub ahead of time, then just rubbed the tenderloin and put it in the refrigerator overnight. Her husband fixed it on the grill, but I included the given instructions for doing it in the oven in case a grill isn’t handy. We also did the horseradish sauce a couple of days ahead and kept it in the refrigerator.