Rosemary-Horseradish Crusted Beef Tenderloin
served with sweet potato-smoked gouda gratin (recipe included), madeira sauce (recipe included), haricots verts, and rainbow carrots
|4 each • Filet Mignon • -8 oz steaks|
|1/2 cup • Dijon Mustard|
|1/2 cup • Honey|
|4 tbsp • Horseradish • more or less to taste|
|3 tbsp • Rosemary • chopped|
|2 tsp • Black pepper • cracked|
|• Panko • or any breadcrumbs|
|• olive oil • as needed|
|2 tbsp • butter • cold, sliced thinly|
For the Filets:
1. Season and sear the beef filets very briefly in a very hot cast iron skillet with a small amount of olive oil to form a sear on the outside. Remove from heat.
2. Combine the mustard, honey, horeradish, rosemary, black pepper, and a splash of olive oil.
3. Place the filets in a baking dish and top them generously with the mustard-horseradish mixture.
4. Sprinkle the panko crumbs on top of each filet, place a pat of butter, and broil under an open flame to form a crust and to cook the filets to medium rare.
|2.5 lb • Sweet Potatoes • peeled and sliced 3/8"|
|2.5 lb • Potatoes • peeled and sliced 3/8"|
|2 • Onions • julienned|
|1 pt • Heavy cream|
|2 cups • Smoked Gouda • shredded|
|1/2 tsp • nutmeg|
|1 tsp • black pepper • cracked|
|1/2 cup • Parmesan cheese - grated|
|1/2 cup • bread crumbs|
|3 tsp • salt • or as needed|
For the gratin:
1. Place the cream in a non-reactive saucepan over medium heat and bring to a simmer.
2. Allow cream to reduce slightly
3. Stir in the nutmeg and add a pinch of salt.
4. Add the gouda and whisk until well incorporated. Remove from heat.
5. In a medium buttered baking dish, shingle a layer of sweet potatoes, followed by onions, gouda cream, white potatoes, onions, gouda cream, sweet potatoes and so on until all ingredients are used.
6. Top gratin with breadcrumbs and parmesan.
7. Cover with foil and bake at 400F for 1 hour.
8. Remove the foil and continue to bake gratin until it is evenly browned on top.
9. Allow to cool and slice into desired shapes to be reheated later or serve warm family style.
|2 qt • Beef Stock • Unsalted|
|1 qt • Madeira wine|
|1 each • Onion • chopped|
|4 tbsp • Butter|
|10 each • Peppercorns|
|1 each • bay leaf|
|1/2 tsp • Dried thyme|
For the Madeira Sauce:
1. Over medium high heat reduce the beef stock and madeira together with the onions & spices until it reaches a sauce-like consistency.
2. Off of the heat, whisk in the butter to finish the sauce.
3. Strain and serve.
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