How To make Peppered Beef Tenderloin with Mustard& Horseradish Sauce

Recipe Herb-Garlic Beef Tenderloin

Recipe - Herb-Garlic Beef Tenderloin
INGREDIENTS:
-1 recipe Sweet Pepper Sauce, recipe below
●1 4 to 5 lb. beef tenderloin roast
●4 cloves garlic, minced
●1-1/2 tsp. salt
●1-1/4 tsp. coarsely ground black pepper
●1 tsp. dried oregano

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Veal Tenderloin

What is Rose Veal?
We are delighted to announce that we are now sourcing Rose Veal in NZ. Rose Veal is high in iron & very low in fat. The animals graze freely to around 8 months of age enjoying a natural diet of mother’s milk & grass. No hormones, palm kernel or hormones are fed to our calves. Throughout their lives, animal welfare is a priority. The meat is super tasty, tender and pink.

Hot mustard with horseradish

Hot horseradish mustard

Coffee-Rubbed Beef Tenderloin Skewers w/ Red Onion Mustard & Garlic Cream

Chef Todd Sweet pairs the unlikely combination of coffee and beef to create a robust, grilled entree. Starting with tenderloin tips, Todd rubs them in coffee and coriander, skewers the meat and suggests to marinate it overnight. With a quick grill over high heat, the nuances of the coffee meld perfectly with the meat's charred outer crust. Todd pairs the skewers with his grainy red-onion mustard, and a sweet garlic cream sauce.

RECIPE:

Skewers:

2 tbsp freshly ground dark roast coffee
1 tsp ground coriander
1 pound beef tenderloin tips
1 tbsp olive oil
salt & pepper for seasoning
four 6 bamboo skewers, soaked in water 1 hour

Garlic Cream:

1 cup peeled whole garlic cloves
water for blanching
2 cups heavy cream
salt & pepper for seasoning

Red Onion Mustard:

1 medium red onion, small dice
2 tbsp olive oil
2 sprigs fresh thyme, divided
2 tbsp brown sugar
1 cup whole grain mustard

HOW-TO

For Skewers:

Soak bamboo skewers in water for 1 hour
Blend the coffee and spices together
Toss beef tips in oil, then sprinkle the coffee mixture over the beef tips
Skewer the beef onto the soaked bamboo skewers and marinate for a minimum of 2 hours or overnight (for best results)
Grill 2-3 minutes per side for recommended rare to medium-rare doneness

For Mustard:

Sweat the onion in the olive oil with 1 thyme sprig over medium-high heat until it is soft and beginning to brown, about 5 minutes
Remove the thyme and stir in brown sugar. Allow this mixture to cool 5-10 minutes
Stir in mustard. You will have more than you need (save the leftovers for a fabulous sandwich). Will keep in refrigerator up to 2 weeks

Garlic Cream:

Place garlic in small sauté pan. Cover with water and bring to a boil
When at a boil, remove from heat and drain
Place back in sauté pan, and repeat process twice more
After draining for third time, add the cream to the garlic cloves
Bring to a simmer over a low flame then reduce heat and allow to steep 15 minutes
Season with salt and pepper, allow to cool
Puree until smooth in blender or food processor

Serving Suggestion:

Plate grilled meat with garlic cream and a dollop of red onion mustard.

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