Our first recipe for this week comes from one of Mario Batali's top picks for Coco, April Bloomfield. Bloomfield head the kitchen at The Spotted Pig and the newly opened The Breslin, two incredibly popular, meat-heavy restaurants in New York. Bloomfield made a name for herself with her unique brand of highbrow gastro-pub cuisine served in restaurants with little fine dining pretense.
The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo.
As always with our Cook the Book feature, we have five (5) copies of Coco to give away this week.
Cook the Book: Beef Tenderloin with Horseradish and Watercress Rolls
About This Recipe
- 12 ounces beef tenderloin
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons chopped thyme
- 1 tablespoon balsamic vinegar
- 1 cup freshly squeezed lemon juice
- 5 tablespoons freshly grated horseradish
- 4 tablespoons crème fraiche
- 1 bunch watercress
Rub the beef with 1 tablespoon of the olive oil and season liberally with salt and black pepper.
Encrust the fillet with chopped thyme.
Sear on the grill over high heat for 2 minutes per side until a nice crust forms.
Remove from the pan and drizzle with 1 tablespoon of the olive oil, the balsamic vinegar, and 1 tablespoon of the lemon juice.
Place in the refrigerator to cool for 20 minutes.
While the meat is cooling, place the horseradish, crème fraiche, and the remaining juice in a bowl and mix well. Season with salt and pepper to taste.
To assemble, slice the beef thinly and spread each slice with horseradish cream. Place springs of watercress in the center and roll up. Serve on a platter.