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The Cook Book

Braised Beef Tenderloin with Horseradish Cream

This French dish is light and healthy, yet warming. A lovely entree for a cold January night.

Total time
60 mins

Recipe by:

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.

INGREDIENTS - 4 servings
  • 1 Pound beef roast tenderloin
  • 1 yellow onion(s)
  • 1 Stalk celery
  • 1 carrot(s)
  • 1 bay leaf/leaves
  • 1 Teaspoon kosher salt
  • 1 Teaspoon peppercorns
  • 1 sprig thyme
  • 6 Cup beef stock
  • 12 Cup sour cream
  • 2 Teaspoons horseradish
  • 1 Teaspoon mustard
  • 1 Tablespoons cream
  • 12 Teaspoon kosher salt
  • 1 Teaspoon vegetable oil
  • Tie the peppercorns in a small piece of cheesecloth with two springs of thyme and a bay leaf. Cut the onion, carrot, and celery into small dice. Heat the beef stock in a large pot to boiling. Reduce the heat, add the vegetables and the beef tenderloin. Cook for 15 to 20 minutes or until the tenderloin is 110 degrees farenheit when a meat thermometer
  • Remove the tenderloin and pat it dry. Heat the vegetable oil in a non-stick pan, preferably cast iron over high heat until it is very hot. Season the tenderloin with freshly ground pepper. Sear the tenderloin on all sides until it is nicely browned.
  • While the meat is resting, mix together the sour cream, horseradish, mustard and heavy cream in a small bowl. Return the broth to a simmer. Slice the tenderloin and return the slices to the broth. Cook until heated through, just a few minutes. Serve in soup bowls with a dollop of horseradish cream.

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This recipe also calls for: Bay leaf.

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