Boiled Beef: Tafel Spitz

Level:
Easy
Ingredients
  • 1 quart vegetable consomme
  • 1/3 cup small diced carrots
  • 1/3 cup small diced celery root
  • 1/3 cup small diced leeks
  • 1/2 cup fresh grated horseradish
  • 1 1/2 pounds beef tenderloin
  • 1/2 cup creme fraiche
  • Salt and pepper
  • 2 ounces butter
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.


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