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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
