Peppery beef tenderloin with crispy shallots

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10 min


45 min


6 Servings

Peppery beef tenderloin with crispy shallots

Peppery beef tenderloin with crispy shallots Photo by Erik Putz


  • 1.25 kg beef tenderloin , tied and at room temperature
  • 2 tbsp crushed black peppercorns
  • 1 tbsp coarse or kosher salt
  • 2 tbsp canola oil

Crispy shallots

  • 6 medium shallots , sliced, about 2 cups
  • 1 1/2 cups canola oil

Horseradish cream

  • 1/4 cup crème fraîche
  • 3 tbsp jarred horseradish


  • 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.

Nutrition (per serving)

  • Calories
  • 494,
  • Protein
  • 47 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 29 g,
  • Fibre
  • 1 g,
  • Sodium
  • 928 mg.