Updated Nov 24, 2014Chatelaine
beef tenderloin, tied and at room temperature
crushed black peppercorns
coarse or kosher salt
- PREHEAT oven to 500F. Pat meat dry with paper towels and set on a large cutting board. Combine peppercorns with salt and firmly pack mixture all over meat.
- HEAT a large frying pan over medium- high. Add oil, then meat. Sear meat, turning with tongs, until deep golden on all sides, about 2 min per side. Transfer to a roasting pan. Roast in centre of oven until an instant-read thermometer inserted into the middle of the roast reads 140F (for medium- rare), 10 to 15 min. Transfer to a cutting board and let stand, loosely tented with foil, 10 min before slicing.
- PEEL shallots and slice into 1/8-in. rounds. Place in a large glass measuring cup and cover with oil. Microwave on high until dark golden, 10 to 12 min. Remove and drain on paper towels.
- STIR horseradish with crème fraîche in a small bowl. Serve alongside beef and shallots.