Cooking Instructions
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Step 1
Preheat oven to 200 degrees C (400 degrees F) steam bake.
Step 2
Remove skin from
Beef Tenderloin (4.4 lb)
using a sharp knife. Fold thin tail end towards center, truss with string to make uniform size.
Step 3
Heat
Butter (1/3 cup)
in a large frying pan. Season beef with
Sea Salt Flakes (to taste)
and
Ground Black Pepper (to taste)
, then brown on all sides, transfer to wire rack in a roasting tray. Place
Baby Potatoes (2.2 lb)
around the beef.
Step 4
Bake for 43-45 minutes or until the core temperature of beef reaches 48 degrees C (120 degrees F).
Step 5
Meanwhile, put a saucepan over medium heat, add
Butter (2 1/2 Tbsp)
,
Onion (1)
, and
Garlic (1 clove)
. Cook, stirring for a few minutes until the onion has some color.
Step 6
Add
Beef Stock (2 1/2 cups)
and simmer until it has been reduced by half. Add
Cream (1.3 lb)
and
Horseradish (1/3 cup)
, then reduce again until sauce has thickened.
Step 7
Season the sauce with
Sea Salt Flakes (to taste)
and
Ground Black Pepper (to taste)
and add
Dark Soy Sauce (1 tsp)
. Mix
Corn Flour (1 tsp)
in a little cold water then add to sauce, stirring until sauce thickens. Strain sauce, and set aside.
Step 8
Remove beef from the oven, cover with foil, and rest for 10-15 minutes before slicing. Serve with warm sauce.
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