Cook The Book: Beef Tenderloin With Horseradish And Watercress Rolls

1. 1

   Rub the beef with 1 tablespoon of the olive oil and season liberally with salt and black pepper.

2. 2

   Encrust the fillet with chopped thyme.

3. 3

   Sear on the grill over high heat for 2 minutes per side until a nice crust forms.

4. 4

   Remove from the pan and drizzle with 1 tablespoon of the olive oil, the balsamic vinegar, and 1 tablespoon of the lemon juice.

5. 5

   Place in the refrigerator to cool for 20 minutes.

6. 6

   While the meat is cooling, place the horseradish, creme fraiche, and the remaining juice in a bowl and mix well. Season with salt and pepper to taste.

7. 7

   To assemble, slice the beef thinly and spread each slice with horseradish cream. Place springs of watercress in the center and roll up. Serve on a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.