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Beef Fillet with Garlic/Horseradish Cream

Christos Athanasidis, Nice N’ Easy restaurants, Athens, Mykonos - May 22nd, 2014

Serves 4

Garlic/Horseradish Cream:

  • 2 cups heavy cream
  • 1 head garlic, roasted for an hour and cooled
  • 1/4 cup bottled horseradish, drained
  • 1/8 tsp. white pepper
  • 1/2 tsp. salt

Simmer cream in heavy saucepan; reduce to 3/4 cup, stirring occasionally; transfer to bowl; add garlic, discarding skins; mash with horseradish; season with pepper and salt; reserve, chilled.

Beef and assembly:

  • 1 3-lb. center-cut beef tenderloin roast, tied
  • 1/2 cup black pepper, cracked
  • 2 tsps. granulated beef bouillon
  • 2 tsps. kosher salt
  • 3/4 tsp. cornstarch
  • 3/4 tsp. dried oregano
  • 3/4 tsp. garlic powder
  • 3/4 tsp. paprika
  • 1 Tbsp. olive oil
  • 4 lg. egg yolks
  • flake salt

Pat tenderloin dry; stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in small bowl; rub oil over tenderloin; season with spice mixture, rubbing into tenderloin; place on rack in roasting pan; roast in preheated 475˚F oven 10 minutes; reduce temperature to 425˚F; cook until meat thermometer registers 130˚F in center of meat (20 to 25 minutes for medium-rare); rest 10 minutes; cut into 1/4” slices; serve with garlic/horseradish cream; top cream with egg yolk; dust with paprika and flake salt.