Put oven rack in middle position and preheat oven to 400F.
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.
Increase oven temperature to 475F.
Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, 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 425F and cook until thermometer inserted diagonally into center of meat registers 130F, 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.
Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 8|
|Calories from Fat: 386 (69%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 153.1mg||47 %|
|Sodium 130.1mg||4 %|
|Potassium 656.1mg||17 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.4g|
|Protein 35.1g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 557
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