Equipment
Ingredients
Beef Fillet
- 1200 g beef tenderloin, center cut, trimmed and tied
- 30 ml olive oil, room temperature
- 6 fresh thyme, whole sprigs
- 10 g sea salt flakes
- 5 g black pepper, freshly cracked
Dried Cherry Reduction
- 250 ml dry red wine
- 300 ml beef stock
- 60 g dried cherries
- 1 shallot, finely minced
- 30 g unsalted butter, cold, cubed
Horseradish Crème
- 150 ml crème fraîche
- 45 g prepared horseradish, drained
- 10 g dijon mustard
- 5 ml lemon juice
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Method
Remove the beef from the refrigerator at least 45-60 minutes before cooking to allow it to come to room temperature. This ensures even roasting.
Pat the beef thoroughly dry with paper towels. Rub all over with olive oil, sea salt, and freshly cracked black pepper. Tie the roast with butcher's twine at 3cm intervals to maintain a uniform cylindrical shape.
Preheat oven to 200°C/390°F. Heat a large cast-iron skillet over high heat until smoking. Add the beef and sear aggressively on all sides until deep brown, about 2-3 minutes per side. Add thyme sprigs to the pan during the last minute of searing.
Transfer the beef (and thyme) to a roasting rack set over a tray. Roast in the oven until an instant-read thermometer inserted into the thickest part reads 52°C/125°F for medium-rare.
Remove beef from the oven. Transfer to a carving board and cover loosely with foil. Allow to rest for at least 15-20 minutes. This is critical for retaining juices.
While beef rests, prepare the cherry sauce. In the saucepan, combine red wine, minced shallot, and dried cherries. Bring to a boil and reduce liquid by half.
Add beef stock to the wine mixture. Simmer until reduced to a sauce consistency that coats the back of a spoon (nappe). Remove from heat and whisk in the cold cubed butter to emulsify and add gloss. Season with salt to taste.
For the horseradish crème, whisk together crème fraîche, prepared horseradish, Dijon mustard, lemon juice, and chives in a small bowl. Season with a pinch of salt and pepper. Refrigerate until serving.
Remove twine from the beef. Slice into thick medallions (approx. 2-3cm). Serve with the warm dried cherry reduction poured over the meat and the cool horseradish crème on the side.
Chef's Notes
- Uniformity is key: Tying the beef with butcher's twine ensures the roast is the same thickness throughout, preventing the ends from overcooking while the center is raw.
- The 'monter au beurre' technique (whisking cold butter into the hot sauce off the heat) is essential for a glossy, professional finish on the cherry reduction.
- If your dried cherries are very hard or old, rehydrate them in the red wine for 15 minutes before starting the sauce.
- For the horseradish sauce, use fresh horseradish root grated on a microplane if available for a more potent, aromatic kick compared to jarred.
Storage
Refrigerator: 3 days — Store beef and sauces in separate airtight containers.
Freezer: 1 month — Beef can be frozen but texture may suffer upon reheating. Sauces freeze well.
Reheating: Gently reheat beef slices in the cherry sauce over low heat just until warm. Do not overheat or the meat will toughen.
