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Roast Tenderloin of Beef with Horseradish-Dijon Butter
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Cooking for Company, 2003
| Horseradish-Dijon Butter: | |
| 8 Tb. | unsalted butter, creamed |
| 2 Tb. | minced shallot |
| 1 Tb. | minced chives |
| 1 Tb. | Dijon mustard |
| 1 tsp. | prepared horseradish |
| Roast Tenderloin of Beef: | |
| 4 lb. | center-cut prime beef fillet, rolled and tied by the butcher, leaving about 1/4" fat |
| 1 1/2 Tb. | minced garlic |
| 2 tsp. | minced thyme |
| 1 tsp. | minced fresh rosemary |
| 1 Tb. | kosher salt |
| 1 1/2 tsp. | freshly ground black pepper |
| 2 Tb. | olive oil |
1. To Make the Butter: Combine all of the ingredients in a food processor and pulse to blend thoroughly. Transfer the butter to a sheet of waxed paper or plastic wrap and form into a 1" diameter log. Wrap tightly and refrigerate. This can be prepared up to 3 days before use.
2. Cut shallow slits along the top or fat side of the roast. Mix the garlic, thyme, rosemary, salt and pepper and rub into the slits and all over the roast. Let rest at room temperature for 1 hour. Drizzle the olive oil all over the top of the roast.
3. Preheat the oven to 450 degrees. Put the roast on an ungreased, shallow roasting pan. Roast for 24 minutes. Check the temperature of the roast with an instant read thermometer. When the center of the roast registers 120 degrees for rare or 125 -130 degrees for medium rare, remove from the oven. (Total cooking time will be 30-40 minutes.) Let rest for at least 10 minutes before carving.
4. Slice the beef 1/2" thick and top each serving with a 1/4" wedge of the compound butter.
Variation: Blue Cheese Butter: Replace the Dijon mustard with 3 Tb. crumbled Roquefort or other good blue cheese.
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