1 center-cut beef tenderloin roast (about 3 pounds), tied

2 Garlic cloves, minced

1/4 cup plus 2 tablespoons olive oil

3 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh rosemary plus additional sprigs for garnish (optional)

1 3/4 teaspoons salt

1 teaspoon black pepper

3 fresh thyme sprigs plus additional sprigs for garnish (optional)

1 large shallot, thinly sliced

3/4 cup dry white wine such as Sauvignon Blanc

3/4 cup heavy cream

1/4 cup coarse grain mustard

2 tablespoons prepared horseradish

Let tenderloin stand at room temperature 30 minutes before cooking. In small bowl, stir garlic, ¼ cup oil, parsley and rosemary.

Preheat oven to 400°. Sprinkle tenderloin with 1½ teaspoons salt and ¾ teaspoon black pepper. In large cast-iron or oven-safe skillet, heat remaining 2 tablespoons oil over medium-high heat; add tenderloin and cook 8 minutes or until browned, turning to brown all sides. Remove skillet from heat; brush tenderloin with garlic mixture. Transfer skillet to oven; roast 20 minutes or until internal temperature reaches 135° for medium-rare. Transfer tenderloin to cutting board; tent with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.)

In medium skillet, stir thyme, shallot and wine; heat to a simmer over medium heat. Reduce heat to low; cook 5 minutes until wine is reduced by half. Whisk in cream, mustard, an & remaining ¼ teaspoon each salt and pepper; cook 3 minutes or until thickened, stirring frequently. Remove cream mixture from heat; remove and discard thyme sprigs, and stir in horseradish. Makes about 1¼ cups.

Cut tenderloin crosswise into ½-inch-thick slices; arrange on platter and garnish with fresh rosemary and/or thyme sprigs, if desired. Serve tenderloin with cream sauce.