Fillet with Crushed Grape Tomatoes and Horseradish

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Put a large, heavy cast iron or ovenproof skillet over medium-high heat.

3. 3

   Add a 2-count drizzle of oil and get it smoking hot.

4. 4

   Put the tenderloin in the skillet and sear the outside of the meat all over, 5 to 8 minutes total.

5. 5

   Put it in the oven and roast 15 to 20 minutes until rare (the internal temperature of the meat will be 120 degrees F).

6. 6

   Take the meat out of the pan, wrap it in plastic, and refrigerate until it gets until good and cold, 1 to 2 hours.

7. 7

   While you wait for the beef to chill, stir the horseradish, sour cream, lemon juice and oil together in a bowl.

8. 8

   Season with salt and pepper.

9. 9

   When the beef is cold, take a long, very sharp knife, and cut the meat into slices as thin as you can make them.

10. 10

    Lay them out on a platter (they'll overlap that's fine).

11. 11

    Now drizzle the horseradish sauce all over the meat.

12. 12

    Hand crush the tomatoes in a bowl and add olive oil to make them saucy; season that with salt and pepper too so that it tastes really good.

13. 13

    Drizzle the tomato mixture over the top and garnish the whole thing with watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.