Roasted Beef Tenderloin with Horseradish Artichoke Cream Sauce
Preparation Time: 3 hours
Cooking Time: 2 hours
Serves 12
INGREDIENTS
- 6-7 lb Whole Beef Tenderloin, trimmed and trussed
- ¼ C Brown Sugar
- 2 TBSP Sea Salt
- 1 TBSP Black Pepper
- 1 TBSP Espresso Powder
- 2 TBSP Smoked Paprika
- 2 TBSP Dark Chili Powder
- 1 TBSP Vegetable or Canola Oil
For The Horseradish Artichoke Cream Sauce:
- 1 Shallot, diced
- 3 Cloves Garlic, minced
- ½ C Dry White Wine
- 2 C Reese Quartered Artichoke Hearts
- 2 TBSP Reese Horseradish
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- 1 ½ C Heavy Cream
DESCRIPTION
This is such a simple, yet elegant meal and it makes any occasion special. Indulge in the depths of flavor and texture with your loved ones. Beef Tenderloin is always a great choice for a hearty home cooked meal, especially when paired with Horseradish Artichoke Cream Sauce.
DIRECTIONS
1. Preheat the oven or smoker to 425.
2. Pat the tenderloin dry with a paper towel. Then, whisk together the spices and rub them generously on the meat.
3. Heat a cast iron skillet allowing the pan to get very hot, then add a drizzle of canola or vegetable oil. Sear the meat on all sides, then transfer to a foil lined sheet pan.3. Heat a cast iron skillet allowing the pan to get very hot, then add a drizzle of canola or vegetable oil. Sear the meat on all sides, then transfer to a foil lined sheet pan.
4. Place in preheated oven (or smoker) and roast until the internal temperature reaches 130 degrees, about 1.5 hours. Remove from oven and cover with foil to let rest for 20 minutes before slicing and serving.
5. While the meat roasts, prepare the horseradish artichoke cream sauce.
6. In a large skillet, heat 1 TBSP olive oil. Add the shallots and cook for 2-3 minutes, or until translucent. Add the garlic and cook another minute.
7. Deglaze the pan by adding the white wine and stirring.
8. Add the artichokes, salt, and pepper.
9. Stir in the horseradish.
10. Add the heavy cream and simmer for 10-15 minutes, or until the sauce reduces by half. Add to a serving bowl and keep warm until ready to serve.
11. When ready to eat, slice the meat into 1 ½ inch slices, and top with cream sauce.
2. Pat the tenderloin dry with a paper towel. Then, whisk together the spices and rub them generously on the meat.
3. Heat a cast iron skillet allowing the pan to get very hot, then add a drizzle of canola or vegetable oil. Sear the meat on all sides, then transfer to a foil lined sheet pan.3. Heat a cast iron skillet allowing the pan to get very hot, then add a drizzle of canola or vegetable oil. Sear the meat on all sides, then transfer to a foil lined sheet pan.
4. Place in preheated oven (or smoker) and roast until the internal temperature reaches 130 degrees, about 1.5 hours. Remove from oven and cover with foil to let rest for 20 minutes before slicing and serving.
5. While the meat roasts, prepare the horseradish artichoke cream sauce.
6. In a large skillet, heat 1 TBSP olive oil. Add the shallots and cook for 2-3 minutes, or until translucent. Add the garlic and cook another minute.
7. Deglaze the pan by adding the white wine and stirring.
8. Add the artichokes, salt, and pepper.
9. Stir in the horseradish.
10. Add the heavy cream and simmer for 10-15 minutes, or until the sauce reduces by half. Add to a serving bowl and keep warm until ready to serve.
11. When ready to eat, slice the meat into 1 ½ inch slices, and top with cream sauce.