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1
Preheat the oven to 425.
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2
Wrap the garlic heads in a double layer of foil and bake for about 1 hour, or until soft.
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3
Lower the oven temperature to 350.
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4
Peel the roasted garlic.
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5
In a small bowl, mash the garlic cloves with a fork and mix in the mustard.
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6
Toast the bread in the oven for 6 to 7 minutes, or until dry.
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7
Let cool, then break into pieces and coarsely chop in a food processor.
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8
You should have 1/2 cup of crumbs.
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9
Add the bread crumbs to the garlic and mustard mixture.
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10
Raise the oven temperature to 425.
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11
Heat the oil in a large, heavy roasting pan set over 2 burners on moderate heat until almost smoking.
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12
Season the tenderloin with salt and pepper.
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13
Add the tenderloin to the roasting pan and brown well on all sides, about 15 minutes total.
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14
Transfer to a platter to cool.
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15
Pour off the fat from the roasting pan.
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16
Add the red wine to the pan and bring to a boil over moderately high heat, scraping up any browned bits from the bottom.
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17
Boil the wine until reduced by half, about 3 minutes.
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18
Add the wine to the reserved vegetable cooking liquid from the Winter Vegetable Pan-Roast.
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19
Spread the garlic mixture all over the top and sides of the tenderloin.
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20
Press the thyme into the garlic mixture.
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21
Transfer the tenderloin to the roasting pan and roast for about 25 minutes, or until the crust is browned and an instant-read thermometer inserted in the center of the meat registers 125 for medium rare.
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22
Transfer to a cutting board and let rest for 15 minutes.
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23
Set the roasting pan over 2 burners on moderately high heat.
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24
Pour in the vegetable cooking liquid and boil for 2 minutes, stirring with a wooden spoon.
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25
Pour the liquid into a medium saucepan and bring to a boil over moderate heat.
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26
Whisk in the flour paste until smooth and simmer, whisking frequently, until the gravy thickens, about 3 minutes.
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27
Season with salt and pepper and strain into a warmed gravy boat.
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28
Carve the roast into 1/3-inch-thick slices and pass the gravy at the table.
