Beef Tenderloin with Baked Shallots Served with Horseradish Cream
Recipe Date:
March 15, 2016
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 6-7 lb tenderloin, partially cleaned
- 10 garlic cloves
- 3 tbsps Dijon mustard (not too much)
- 3 cracked peppecorns
- 1 herbs de Provence (at your discretion)
- 1 bunch rosemary, kale
- 1 lb shallots (remove ends, leave skins on, roast till soft)
- 1 cup creme fraiche
- horseradish (to taste)
- cayenne/salt (to taste)
Directions
Remove silver from beef. Make paste with garlic, mustard and peppercorns. Pat paste onto beef; sprinkle with herbs. Leave uncovered in fridge over night. Roast in 450 degree oven for 10 minutes; reduce to 350 degrees and continue roasting for 15 minutes. Remove when internal temperature reaches 120 degrees. Allow meat to rest for 10 minutes before slicing. Cut slices 1/4 inch thick, and place around the edge of cutting board on a tray, garnishing with kale and rosemary and with uncut display of beef in the center on a cutting board. Sprinkle shallots all around.