Roasted beef tenderloin with toasted horseradish quinoa, black garlic sauce recipe

Ingredients

• 2 tablespoons (1 ounce) olive oil
• 1 small onion, chopped
• 1 small carrot, chopped
• 4 ounces button mushrooms, or mushroom stems
• 1 teaspoon green peppercorns
• Small sprig of fresh thyme
• 1 cup (8 ounces) dry red wine
• 2 cups (1 pint) Veal Demi-Glace
• Kosher salt and ground white pepper

• 2 teaspoons olive oil
• ½ cup uncooked quinoa
• 1 cup (8 ounces) Light Chicken Stock
• 1 dried bay leaf
• Small sprig of fresh thyme
• 1 teaspoon grated fresh horseradish
• Kosher salt and ground white pepper

• 10–12 fermented black garlic cloves
• 1 small shallot, sliced
• ½ cup (4 ounces) dry red wine
• 1 cup (8 ounces) Light Chicken Stock
• Kosher salt and ground white pepper
• 1 ½ pounds center-cut beef tenderloin
• Kosher salt and ground white pepper
• ¼ cup plus 2 tablespoons (3 ounces) olive oil
• 4 tablespoons (2 ounces) unsalted butter
• 1 large shallot, sliced
• 2 garlic cloves
• Small sprig of fresh thyme
• Small sprig of fresh rosemary

To Prepare the Wine Drizzle
1. Warm a small saucepan over high heat. Pour in the oil and then add the onion, carrot, mushrooms, peppercorns, and thyme. Sauté about 5 minutes to a deep golden brown, then add the wine and reduce the liquid by half, just a few minutes.
2. Pour in the demi-glace, reduce the heat to medium-low, and simmer until the liquid again reduces by half, another 5–8 minutes.
3. Strain the mixture through a fine-mesh sieve into a bowl, return the liquid to the pan, and keep warm on low heat.
To Prepare the Quinoa
4. While the wine drizzle cooks, prepare the quinoa. Warm the oil in a medium saucepan over medium heat and stir in the quinoa. Cook several minutes, stirring, until the quinoa turns golden and takes on a toasty aroma.
5. Add the stock, bay leaf, and thyme, turn the heat to low, cover and cook for 10–15 minutes, until the liquid evaporates and the quinoa is tender.
6. Turn off the heat, stir in the horseradish, salt, and pepper, and cover again. Let the quinoa sit 5 more minutes to steam.
To Prepare the Garlic Sauce
7. Combine the garlic cloves, shallot, red wine, and chicken stock in a small saucepan. Bring to a boil, then reduce the heat to a simmer, and reduce the mixture by half.
8. Transfer the mixture to a blender and puree. Season with salt and pepper.
To Cook the Tenderloin
9. Preheat the oven to 350°F. Season the tenderloin with salt and pepper.
10. Warm a large, heavy, ovenproof skillet, such as cast-iron, over high heat to nearly smoking.
11. Pour the oil into the skillet, add the tenderloin, and sear on all sides until deeply brown, about 6 minutes.
12. Add the butter, shallots, garlic, and herb sprigs to the skillet.
13. Transfer the skillet with the beef to the oven and roast for 6–8 more minutes, or until the beef reaches an internal temperature of about 125°F on an instant-read thermometer. The meat’s temperature will rise a few more degrees to medium-rare while it sits.
14. Remove the skillet from the oven and then baste the beef with the pan juices for 30 seconds. Transfer the beef to paper towels and let it rest for several minutes.
Putting it all Together
15. Spoon a line of quinoa down the center of each of 4 plates. Cut the tenderloin into 8 slices, resting 2 on each plate to either side of the quinoa. Spoon the wine drizzle over the beef and quinoa on each plate and serve.