Peppery beef tenderloin with crispy shallots
7
- Prep Time10 min
- Total Time45 min
- Makes6 Servings
Peppery beef tenderloin with crispy shallots Photo by Erik Putz
Ingredients
1.25 kg beef tenderloin, tied and at room temperature
2 tbsp crushed black peppercorns
1 tbsp coarse or kosher salt
2 tbsp canola oil
Crispy shallots
6 medium shallots, sliced, about 2 cups
1 1/2 cups canola oil
Horseradish cream
1/4 cup crème fraîche
3 tbsp jarred horseradish
Instructions
PREHEAT oven to 500F. Pat meat dry with paper towels and set on a large cutting board. Combine peppercorns with salt and firmly pack mixture all over meat.
HEAT a large frying pan over medium- high. Add oil, then meat. Sear meat, turning with tongs, until deep golden on all sides, about 2 min per side. Transfer to a roasting pan. Roast in centre of oven until an instant-read thermometer inserted into the middle of the roast reads 140F (for medium- rare), 10 to 15 min. Transfer to a cutting board and let stand, loosely tented with foil, 10 min before slicing.
PEEL shallots and slice into 1/8-in. rounds. Place in a large glass measuring cup and cover with oil. Microwave on high until dark golden, 10 to 12 min. Remove and drain on paper towels.
STIR horseradish with crème fraîche in a small bowl. Serve alongside beef and shallots.
Nutrition (per serving)
Calories 494, Protein 47g, Carbohydrates 8g, Fat 29g, Fibre 1g, Sodium 928mg.
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