Whole roasted beef tenderloin with horseradish sauce

Ingredients

• 1.2 kg whole beef tenderloin
• 2 pieces yellow onion
• 50 g 82% fat unsalted butter
• 2 tbsp refined sunflower oil
• 4 cloves garlic clove
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 250 g horseradish sauce
• to taste Guérande fleur de sel
• to taste freshly ground black pepper

Method

1. Take the whole beef tenderloin out of the refrigerator at least 45 minutes before cooking to bring it to room temperature, then pat it thoroughly dry with paper towels.
2. Tie the roast at regular 3-centimeter intervals to maintain an even thickness, then generously season all sides with Guérande fleur de sel and freshly ground black pepper, massaging it into the meat.
3. Thinly and evenly slice the yellow onions and arrange them in the bottom of a heavy-duty or cast iron roasting pan.
4. Heat the refined sunflower oil in a large skillet over high heat. Once the oil shimmers without smoking, add the meat and sear for 6 to 8 minutes, turning it on all sides until it develops a beautiful, even mahogany crust.
5. Lower the heat to medium. Add the 82% fat unsalted butter, the garlic cloves simply crushed with the heel of your hand, the fresh thyme and the fresh rosemary. As soon as the butter foams and smells nutty, continuously baste the tenderloin with a spoon for 2 minutes.
6. Carefully transfer the seared meat to the bed of yellow onions in the roasting pan, then pour all of the garlic and herb cooking butter over the top.
7. Roast in a preheated 200°C convection oven for 18 to 20 minutes for medium-rare, until the meat offers slight resistance to the touch and reaches an internal temperature of 48°C to 50°C on a meat thermometer.
8. Transfer the tenderloin to a warm carving board with a juice groove. Tent it loosely with aluminum foil without sealing the edges, and let the meat rest for 15 minutes to allow the juices to redistribute throughout the muscle fibers.
9. Meanwhile, place the roasting pan with the roasted onions over medium heat. Deglaze the pan with a splash of water, scraping up the caramelized browned bits with a wooden spatula, and simmer briefly until the juices reach a syrupy consistency.
10. If you are making the homemade horseradish sauce, follow the quick dedicated preparation to mix the cream, horseradish and herbs, then bring it out well chilled.
11. Remove the butcher's twine, slice the tenderloin into thick medallions with a very sharp knife, spoon the hot caramelized onion jus over the meat and serve immediately with the horseradish sauce on the side.

Nutrition

Per serving

Energy

439.6 kcal

Protein

45.14 g

Carbohydrate

5.38 g

Fat

27.12 g

Fibre

0.66 g

Calcium

11.98 mg

Iron

0.36 mg

Magnesium

5.81 mg