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Ingredients for Beef Tenderloin with Garlic Horseradish Cream

• 1 head garlic (110g

• about 2 1/2 inches in diameter), left intact

• 1 teaspoon olive oil

• 3/4 teaspoons salt

• 475ml double cream

• 60ml drained bottled horseradish

• 1/8 teaspoons white pepper

• 1 (3-pound) centre-cut beef tenderloin roast, tied

• 80g cracked black pepper

• 2 teaspoons granulated beef bouillon

• 2 teaspoons salt

• 3/4 teaspoons cornflour

• 3/4 teaspoons dried oregano, crumbled

• 3/4 teaspoons garlic powder

• 3/4 teaspoons paprika (not hot)

• 1 matsked olivolja

• a roasting pan with a rack

• en snabbavläsande termometer

Put oven rack in middle position and preheat oven to 204°C.

Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoons 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 180ml , 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 teaspoons salt using a fork.

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

Increase oven temperature to 246°C.

Pat tenderloin dry. Stir together pepper, bouillon, salt, cornflour, 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 218°C and cook until thermometer inserted diagonally into centre of meat registers 54°C, 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.

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