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.


Tips: