Wednesday, 30 January 2013

Beef Tenderloin Crostini with Horseradish Cream


This is the second part of my beef tenderloin. I lightly seared it and created some carpaccio and then I used the remainder of my piece of tenderloin and created these little garlic toasts with a slice of beef topped them off with some horseradish cream and a drizzle of my very best olive oil, a drizzle of aged balsamic and a sprinkle of sea salt. Come on!! 

You will need:
  • a large piece of beef tenderloin (mine is .34kg)
  • a handful of flat Italian parsley- never buy curly if you can get flat! it has way more flavour
  • 2 cloves garlic -crushed
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tbsp fresh chives
  • 1 tbsp dry Italian seasonings
  • salt/pepper
  • best best olive oil- to drizzle
  • large flaked sea salt
  • aged balsamic
  • slices baguette/french bread
  • 1 clove whole garlic for rubbing on bread
Chili Oil
  • 1/2 cup olive oil
  • 1 clove garlic- crushed
  • 1/2 tsp dry chili flakes
  • 1 fresh chili chopped fine- seeds included
Cream
  • 3 heaped tsp creamed horseradish
  • 1-2 tbsp fresh cream or double cream (comes in a small jar usually sold where cheeses are sold)


Step 1: either with a knife or food processor create herb coating. Chop parsley, garlic, rosemary, thyme, chives and dry Italian seasoning. Sprinkle over a plate and then roll the meat over to cover. Press into meat to form a nice layer. Cover with plastic wrap and keep in fridge at least 1 hour. Before cooking meat make sure it sits at room temperature. It should not be cold as it goes into the pan. Add some salt and fresh cracked pepper to meat just before putting it into the hot pan.

Step 2: create the chili oil (can be made days in advance and will get stronger as it sits) Add oil, garlic and chilies to a small bowl. 



Step 3: heat a cast iron or heavy pan. Once it is very hot add a few tbsp of chili oil to pan and add meat. Sear meat in the hot pan 1 minute on each side to sear. This meat took 5 minutes to sear because I used part of this meat for carpaccio and then I sliced it into medallions and cooked them for 1 minute on 1 side and then flipped and turned off the heat for slices that were pink and tender inside.
If you wanted to create this piece for your toasts you can sear 2 minutes maybe 3 on each side to get a nice pink interior when you slice for your toast. (see link to carpaccio part of recipe)

Step 4: in a small bowl mix horseradish and cream


I thinly sliced a few slices for my carpaccio. Then flatten with your knife to make the meat very thin. 



Step 5: I sliced my meat into medallions and cooked 1 minute on 1 side, flipped over and turned off the heat.


Step 6: slice bread, lightly toast and rub with a clove of garlic.


Step 7: drizzle your very best olive oil on toast. This is where I bring out my single variety, first press best olive oil. Place a slice of meat on top, a dollop of horseradish cream, a fresh crack of pepper, a sprinkle of Maldon sea salt (large flake) and a final drizzle of aged balsamic.

They will go out of their mind!! It's that good!

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