Ingredients

1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact

1 teaspoon olive oil

3/4 teaspoon salt

2 cups heavy cream

1/4 cup drained bottled horseradish

1/8 teaspoon white pepper

For tenderloin

• 1 (3-pound) center-cut beef tenderloin roast, tied
• 1/2 cup cracked black pepper
• 2 teaspoons granulated beef bouillon
• 2 teaspoons salt
• 3/4 teaspoon cornstarch
• 3/4 teaspoon dried oregano, crumbled
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika (not hot)
• 1 tablespoon olive oil

• Special equipment: a roasting pan with a rack; an instant-read thermometer

Description

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