Recipe courtesy of Hans Rockenwagner
Save Recipe Print
Level:
Easy

Ingredients

Directions

In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes.

Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium. Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat.

When ready to serve, add the creme fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon. To present the dish, slice the tenderloin, and serve with the reduced sauce.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Bourguignon

Recipe courtesy of Merrilees Parker

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Sichuan "Water Boiled" Beef

Recipe courtesy of Shrley Cheng, M.S., CHE

New England Boiled Beef Dinner

Recipe courtesy of Michael Lomonaco

Nonna Lola's Beef Broth and Lesso Rifatto (Boiled Beef Stew)

Recipe courtesy of Debi Mazar|Gabriele Corcos

Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.