Beef tenderloin with horseradish sauce

Name: Beef tenderloin with horseradish sauce
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 300 g Onions; 1-1.2 kg false fillet of beef (shoulder fillet); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON clear beef stock; 2 (approx. 400 g) Apples; 2 TABLESPOONS Butter; 1 TABLESPOON Flour; 200 ml Milk; 100 g Whipped cream; 1-2 TABLESPOONS Lemon juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

300 g Onions
1-1.2 kg false fillet of beef (shoulder fillet)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON clear beef stock
2 (approx. 400 g) Apples
2 TABLESPOONS Butter
1 TABLESPOON Flour
200 ml Milk
100 g Whipped cream
1-2 TABLESPOONS Lemon juice

Directions

1
Peel onions and cut them into rings. Wash the meat and pat dry. Fry in hot oil in a frying pan, season to taste. Fry the onion rings briefly. Add 3/8-1/2 l water and stock. Bring to the boil, cover and braise over medium heat for 1 1/2-2 hours
2
Peel, quarter, core and chop the apples. Wash, peel and finely grate horseradish. Heat butter. Steam apples for 4-5 minutes. Mix flour and some milk. Stir cream and remaining milk into the apples and bring to the boil. Simmer for about 3 minutes. Stir the horseradish, except for a little bit, into the sauce
3
Remove the roast and let it rest for about 5 minutes. Pass the roast stock through a sieve. Stir approx. 1/4 l stock into the horseradish sauce and bring to the boil. Season to taste with salt, pepper and lemon juice. Cut the roast open and serve with the sauce. Sprinkle with remaining horseradish. Serve with boiled potatoes and a mixed salad
4
Drink: cold beer