Pecan-Crusted Beef Tenderloin

Ingredients

• 2 cups toasted pecan halves or pieces
• 2 teaspoons finely chopped rosemary
• 3/4 cup sour cream
• 3 tablespoons prepared horseradish
• 1 head garlic
• 1 1/2 tablespoons olive oil, divided
• 1/4 cup mayonnaise
• 1/4 teaspoon smoked paprika
• 1 (4 to 5-lb) trimmed beef tenderloin roast
• 1/4 cup red wine, divided
• 6 shallots, peeled, stems trimmed but left intact, halved if large
• 2 cups unsalted beef broth
• Coarse kosher salt
• Freshly ground black pepper