Roasted Beef Tenderloin with Root Vegetables and Horseradish Sauce
Beef tenderloin is very lean and cooks quickly. Cooking over wood enhances the flavor of the meat as well as the vegetables. You can substitute small potatoes if you can’t find parsnips. This can easily be made in a conventional oven, though the smoky flavors will be missing. The Horseradish sauce is a version my mom always made to serve with prime rib at Christmas.
Recipe information
Yield
serves 8 as a main course
Ingredients
Horseradish Sauce
Preparation
Step 1
Prepare a hot fire (450°F) in a wood-fired oven or cooker.
Step 2
Heat a Dutch oven or cast-iron skillet over medium-high heat, then add the olive oil to heat through. Lightly salt and pepper the tenderloin. Sear on all sides.
Step 3
Cover the meat with the bacon strips and add the stock and wine to the pan. Add the bay leaf and vegetables to the liquid. Cover and roast for about 20 minutes, basting several times with the liquid. Uncover and roast for 5 to 10 minutes, or until the vegetables are tender and an instant-read thermometer inserted in the center of the meat registers 135°F. Remove the roast and vegetables from the pan and let rest on a cutting board for 10 minutes. Skim off the excess fat from the roasting liquid. Return the Dutch oven to medium heat and cook to reduce the liquid by one-third. Reserve the reduced juices for the horseradish sauce.
Step 4
Slice the beef and serve with the vegetables and sauce. Garnish with the chives.
Horseradish Sauce
Step 5
Melt the butter in a small saucepan over medium-high heat. Stir in all of the reduced liquid and the prepared horseradish sauce. Remove from the heat and stir in the crème fraîche. Return to medium heat and cook to reduce slightly. Add the cayenne and salt to taste. Remove from the heat and stir in the chives. Serve warm.
