100% Grass-Fed Beef Juniper-spiced Tenderloin

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Ingredients:

• 2 tbsp juniper berries
• 1/2 tbsp fennel seeds
• 1/2 tbsp caraway seeds
• 1/2 tbsp black peppercorns
• 2 tbsp coarse kosher salt
• 1 beef tenderloin
• 4 tbsp vegetable oil

HORSERADISH SOUR CREAM

• 1 tbsp minced horseradish
• 8 oz sour cream (or crème fraiche)
• 1 tbsp cream or whole milk
• 1/2 tsp coarse kosher salt

PISTACHIO OIL

• 1/2 cup shelled pistachios
• 3/4 cup grapeseed oil
• 1 tsp coarse kosher salt

Preparation:

• In a dry sauté pan, heat the juniper berries, fennelseeds, caraway seeds & peppercorns until theybegin to smoke, about 6 minutes.
• Grind them finely with a mortar & pestle orspice grinder.
• Cover the whole uncut tenderloin completely with thesalt, then cover completely with the ground spices.
• In the sauté pan, heat the oil. Sear the wholerubbed tenderloin until darkened, each side forabout 2 minutes.
• Remove from heat and allow to rest for 10minutes. Slice thinly as an appetizer, or inmedallions as an entrée!

HORSERADISH SOUR CREAM

• Mix everything together with a fork. Allow thehorseradish to be absorbed, about 12 hours.
• Place a dollop atop your Juniper-spiced Tenderloin!

PISTACHIO OIL

• Mix everything in a blender or food processor.
• Spoon over your Juniper-spiced Tenderloin!
• Garnish with some crushed pistachios.

Finish your recipe with the HORSERADISH SOUR CREAM topping and PISTACHIO OIL.

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