Horseradish-Garlic Roasted Tenderloin with Horseradish Cream

Number of Servings: 4

6 cloves garlic
2 Tbsp. freshly cracked black pepper
1 Tbsp. sea salt
2 Tbsp. prepared white horseradish
3 Tbsp. thyme leaves, finely chopped
1 (4 Lb.) beef tenderloin, trimmed of all visible fat
Horseradish Cream:
1/3 C. prepared white horseradish
2/3 C. sour cream

Preheat oven to 400º. In a small food processor, purée garlic, pepper, salt, horseradish and thyme until smooth. Place the tenderloin on a clean work surface and cover evenly with the horseradish paste. Place the coated tenderloin on a roasting rack. Roast for 30 minutes or until meat thermometer registers 140º for medium rare. Remove from oven and let rest 5 minutes. Slice and serve warm with horseradish cream. In a small bowl, mix the horseradish and sour cream. Cover and place in refrigerator for at least 30 minutes.