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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
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Recipe

Beef Tenderloin with Garlic Horseradish Cream

serves
prep time: 10
cook time: 141

ingredients

  • sauce:
  • 1 head garlic (1/4 pound, about 2.5 inches in diameter), left intact
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup drained bottled horseradish
  • 1 dash white pepper
  • tenderloin:
  • 1 (3 pounds) 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
  • 1 tablespoon olive oil

directions

Make sauce:

Put oven rack in middle position and preheat oven to 400 degrees.

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 1.25 hours, then open foil and cool.

While garlic roasts, simmer cream in a 1.5- to 2 quarts heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 23 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 475 degrees.

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 425 degrees and cook until thermometer inserted diagonally into center of meat registers 130 degrees, 23 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.

Cut beef into 0.25 inch-thick slices and serve with garlic horseradish cream.

note:

Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.