Tenderloin Roast With Horseradish, Parsley & Brioche Grilled Cheese
by Colby Garrelts, Chef , Bluestem, Kansas City, Mo.
- 32-ounce Certified Piedmontese tenderloin roast
- 2 tablespoons olive oil
- Salt and pepper
- 1 loaf of brioche bread
- 4 ounces soft sheep milk cheese, cut into 1-ounce pieces
- 2 tablespoons whole butter
- 1 bunch parsley (about 1½ cups), minced
- 2 tablespoons garlic, minced
- 4 tablespoons horseradish, freshly grated
- 4 tablespoons olive oil
- Salt and pepper
Preheat oven to 450°F.
In an ovenproof, heavy-bottomed frying pan, heat 2 tablespoons of olive oil over high heat until hot but not smoking. Season the meat with salt and pepper and then brown it in the pan on all sides. Transfer the pan to the oven and roast until the meat’s internal temperature reaches 125°F (for rare), 10 to 15 minutes. Remove the pan from the oven. Transfer the meat to a cutting board and tent it with foil.
Slice the brioche into thin slices. Using a round cookie cutter, cut 8 circles (about 3 ½ to 4 inches in diameter). Place the cheese between two circles to make sandwiches. In a sauté pan over medium heat, add 1 tablespoon of butter and grill the brioche on both sides until golden brown and the cheese is melted, about 1 minute on each side. Use the remaining butter to moisten the pan if the brioche absorbs all the original butter.
Combine the parsley, garlic, horseradish and olive oil in a mortar and pestle. Mash into a loose paste. Slice the beef evenly and distribute among 4 plates. Place a grilled brioche on each plate and garnish with the horseradish sauce.
Pairing: I know this sounds strange, but a vintage (at least 10 years) Auslese Riesling would be perfect here. The spicy texture of the horseradish and elegance of the beef will complement the rich viscosity of the Riesling. The slight sweetness and bright finish