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Margerum Wine Company

Beef Tenderloin with Baked Shallots Served with Horseradish Cream

Beef Tenderloin with Baked Shallots Served with Horseradish Cream
Recipe Date:
March 15, 2016
Cook Time:
Imperial (US)
  • 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)

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.

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