Beef Tenderloin with Horseradish and Shallots
|Unsalted butter||4 Tablespoon|
|Beef tenderloin roast||3 Pound|
|Shallots||12 , unpeeled but tops trimmed|
|Carrot||1 , chopped|
|Onion||1 Small, chopped|
|Celery stalks||1 Small, chopped|
|Shredded horseradish root/Prepared horseradish, drained||1⁄4 Cup (4 tbs), peeled (Use Fresh)|
|Beef stock||2 Cup (32 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Fresh parsley sprigs||1 (For Garnish)|
Melt half of the butter in a roasting pan on top of the stove, add the beef and sear evenly all over.
Season, then transfer to a preheated 425° oven.
Roast for 45-50 minutes (the beef will be rare).
Meanwhile, place the shallots in a piece of foil, season well and fold the foil over to make a tight parcel.
Bake in the oven with the beef for 20-30 minutes, until tender.
When the beef is ready, remove it to a warmed plate, cover and keep warm.
Heat the remaining butter in a saucepan, add the carrot, onion, celery and horseradish and cook, stirring frequently, until browned.
Drain off the surplus fat, then stir in the Cognac and set alight.
When the flames have died down, stir in the beef stock and boil until reduced by about two-thirds.
Strain the sauce and measure it-there should be about 1/2 cup.
Pour into a clean saucepan and boil to reduce further if necessary, then stir in the cream and bubble until thickened to a light sauce consistency.
Check the seasoning and keep warm over a low heat.
Cut the beef into 6 individual pieces or into slices.
Cut the shallots in half.
Spoon the sauce over the base of a warmed serving platter and place the beef on top.
Garnish with sprigs of parsley.