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For sauce 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact 1 teaspoon olive oil 3/4 teaspoon salt 2 cups heavy cream 1/4 cup drained bottled horseradish 1/8 teaspoon white pepper For tenderloin 1 (3-pound) center-cut beef tenderloin roast, tied 1/2 cup crack [...]
Read the recipe at epicurious.com
