Rub tenderloin with olive oil and coat with espresso rub. Place in hotel pan and refrigerate overnight, allowing the rub’s flavor to set.
Heat oven to 350°. Transfer tenderloin to roasting pan. Cook for 1 hour, internal temperature of 145°. Remove from oven and allow to rest for 25 minutes.
On a plate spoon ½ oz of horseradish crème fraiche. Place a 3 oz tenderloin portion on horseradish crème fraiche. Top with shaved Parmesan and finish with microgreens.
Ingredients
1 Braveheart® Black Angus Beef Tenderloin, cleaned, peeled
Espresso Rub, see recipe
Horseradish Crème Fraiche, see recipe
2 cups microgreens
2 tbsp Piancone® Oil, Olive, Extra Virgin
2 cups cheese, Reggiano Parmesan
Espresso Rub
Directions
Instructions above.
Ingredients
2 tbsp pepper, black, ground
1/4 cup cocoa powder
1 cup espresso, coffee grinds
3 tbsp garlic, powder
3 tbsp onion powder
2 tbsp oregano leaves, dry
1 tbsp rosemary, dried
1 tbsp salt, sea
Horseradish Crème Fraiche
Directions
Combine all ingredients in a bowl and cover with cheese cloth. Place in a warm (70°) draft free area of the kitchen.
Allow to sit for 14-16 hours. Stir, refrigerate until needed. Mixture will last 4-5 days under refrigeration.
Ingredients
2 tbsp Buttermilk
1 cup Nature's Best Dairy® Cream, Heavy
1 tbsp horseradish, grated
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
