Beef Tenderloin with Garlic Horseradish Cream

• 1 whole Garlic (1/4 pound), left intact
• 1 tsp Badia Extra Virgin Olive Oil
• 3/4 tsp Badia Fine Sea Salt
• 2 cups Heavy Cream
• 1/4 cup drained bottled Horseradish
• 1/8 tsp Badia Ground White Pepper

For Tenderloin:

• 1 (3-pound) center-cut Beef Tenderloin roast, tied
• 1/2 cup Badia Coarse Black Pepper
• 2 Badia Beef Bouillon, crumbled
• 2 tsp Badia Fine Sea Salt
• 3/4 tsp Cornstarch
• 3/4 tsp Badia Ground Oregano
• 3/4 tsp Badia Garlic Powder
• 3/4 tsp Badia Paprika
• 1 tbsp Badia Extra Virgin Olive Oil

1. Put oven rack in middle position and preheat oven to 400°F
2. Cut off and discard top fourth of garlic head
3. Drizzle exposed Garlic with Olive Oil and sprinkle with 1/4 teaspoon Salt
4. Wrap head tightly in foil
5. Roast garlic until tender, about 1 1/4 hours
6. Open foil and cool
7. 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
8. Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork
9. Stir garlic mixture into cream, then chill until ready to use

For Tenderloin

1. Increase oven temperature to 475°F
2. Pat tenderloin dry
3. Stir together Pepper, Bouillon, Salt, Cornstarch, Oregano, Garlic Powder and Paprika in a small bowl
4. Rub oil all over tenderloin
5. Sprinkle with spice mixture, rubbing it into meat
6. Put tenderloin on rack in roasting pan and roast 10 minutes
7. Reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare
8. Let beef stand on rack in pan 10 minutes before serving
9. Cut beef into 1/4-inch-thick slices
10. Serve with garlic horseradish cream