New Recipe: Tenderloin with Horseradish sauce and Crushed Tomatoes

I tried a new recipe last night that originated from Tyler Florence.  It was EXCELLENT, and I will definitely be making it again for myself or for a party.  What I loved about it was that I could make it ahead of time and assemble it last minute.  You cook the beef and chill it for at least 2 hours, mix the horseradish sauce and when ready to serve you slice the tomatoes, drizzle them with EVOO, smash them and then assemble, beef, sauce and tomatoes on top. I served it with roasted asparagus but it would also be great for a party. I would put it on a long tray, lining up the beef and putting the sauce and tomato on one end of the beef.

HORSERADISH TOMATO FILLET

1-1.5 lb. beef tenderloin
1 T. canola oil
Horseradish sauce:
1 T. prepared horseradish
¼ C. light sour cream
1 t. lemon juice
1 t. EVOO
¼ t. Kosher salt
¼ t. coarse black pepper
Crushed Grapes:
20 grape tomatoes, halved
1-2 T. EVOO

Preheat oven to 400˚F. Heat 1 T. of oil in a large cast iron or ovenproof skillet over medium high till smoking hot. Add beef, it should sizzle. Brown on both sides for about 3-4 minutes per side. Move to preheated oven and bake for 8-10 minutes or until internal temperature reaches 120˚F. Remove from pan, let rest and cool on a plate for 5 minutes. Wrap in plastic wrap and place in fridge until ready to serve. While beef is cooking, in a small bowl mix horseradish sauce ingredients. Cover and refrigerate till ready to serve.

When ready to serve. Slice tomatoes, drizzle with EVOO and crush with a meat mallet, back of a large spoon or fork to release some of the juice. Slice steak across grain as thin as you can. Lay on a plate, drizzle with horseradish sauce and top with tomatoes and juice. Serve.

Note: I used a black pepper marinated beef tenderloin. It was two small one’s that added up to about 1.5 lbs. The smaller piece cooked quicker. It took about 10 minutes per pound but since it was two pieces and one tenderloin was smaller it should have been removed after 5-8 minutes.

Do Ahead: This recipe is great because you can do it all ahead, making it a great party appetizer.

Variation: Serve with shredded lettuce on the bottom of the beef. 

Here you see the sliced beef.  Notice how the outside slices of beef are darker (not as rare) as the pieces in the middle.  This was the difference in the smaller tenderloin cooking for the same about of time as the larger one.  Next time I would bake the smaller one for less time because I like it medium rare.  If you like it medium then leave the larger one in longer.

Below is the finished product, beef layered on the plate topped with the horseradish cream sauce and the crushed tomatoes.