Make sauce:
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.
Roast tenderloin:
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.
Reviews
☆☆☆☆☆
Totally love this dish. Wonderful for special occasions. I now cheat and use already prepared roasted garlic, which makes the recipe much easier and I can't tell the difference. Tried not roasting the garlic, but I could taste the difference.
grasewicz
☆☆☆☆
I seared the meat before putting it in the oven. It came out with a nice crust
Jclong13
☆☆☆☆☆
This is fantastic. The sauce is wonderful. I use it on chicken and salmon too. This is one of my Favorites.
mare1749
☆☆☆☆☆
KendraCooks
☆☆☆☆
This is going down as an at home date night dinner item! My wife and I both loved it!
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