Sunday dinner is sinfully delicious when this perfect roast is enrobed in a decadent cream sauce. Just try to stop at one serving.
3 lb (1.5 kg) Ontario beef tenderloin, trimmed and tied at regular intervals
1 tbsp (15 mL) olive oil
1 tsp (5 mL) each coarse salt and fresh cracked pepper
1 tbsp (15 mL) butter
1/2 cup (125 mL) minced shallots
1 tbsp (15 mL) grainy mustard
1 tbsp (15 mL) prepared hot horseradish
1/4 tsp (1 mL) each salt and fresh cracked pepper
1/2 cup (125 mL) beef broth
1 cup (250 mL) heavy cream
1 tbsp (15 mL) chopped fresh chives
Let beef remain at room temperature for one hour prior to cooking.
Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 minute per side.
Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to a 325 F (160 C) oven and roast until meat thermometer registers 145 F (63 C) for medium rare, about 30 to 40 minutes. Transfer to a cutting board to rest for 15 minutes while making the sauce; internal temperature will go up 5 F (3 C) in this time.
In skillet, melt butter over medium-high heat. Cook shallots until tender and golden, about 8 minutes. Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 minutes. Stir in cream and bring to boil, cook until it starts to thicken, about 5 minutes. Whisk in chives and serve immediately with sliced beef and preferred sides.
Makes 8 servings.
Chef’s tip: It is recommended to sear this lean cut of meat on the outside before slow roasting to retain the moisture. Be sure to completely rest the roast before slicing; this will keep the juices locked in and keep the meat tender.
Per Serving: about 340 cal, 34 g pro, 22 g total fat (11 g sat fat), 3 g carb, 0 g fibre, 140 mg chol, 460 mg sodium. %RDI: iron 25%, calcium 2%, vit A 15%, vit C 2%.