koko's corner

Look, so few ingredients for such a wonderful meal. 

You'll need, Filet Mignon (beef tenderloin) peppercorns, rosemary, garlic, salt, creamed horseradish and sour cream, that's it. 

I hope you have a spice grinder, if not; using a mortar and pestle, grind/crush the peppercorns and rosemary into a fine powder.

Combine the peppercorn-rosemary mixture with olive oil, salt and garlic. 

Coat both sides of the tenderloin with the marinade. 

Cover and refrigerate the tenderloin for at least 6 hours. 

While the tenderloin is hanging out in the fridge, combine the sour cream and horseradish, cover and refrigerate also. 

Cut the bread, I used a French baguette, into about 1/4 inch slices and brush with olive oil. 

I just drizzled on some oil and smeared it around with my impeccably clean fingers. 

Place the bread in a 425* oven and toast until crisp and golden brown. 

Tick tock, tick tock, time's up, go get the tenderloin out of the fridge. 

Wipe the marinade off the tenderloin and season with a little salt.

Preheat a grill pan or sauté pan and cook to desired doneness. 

While the tenderloin is resting, spread the bread with the horseradish cream sauce.

This is typically served as a tapas dish at Barcelona Wine Bar

I added a salad and called it dinner.

You have to try this, you really do; and the meat is so tender, you don't need a knife and fork. 

Oh and I downloaded the cookbook from Amazon

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Filet Mignon With Horseradish Cream On Toasted Ficelle

meats

2 tablespoons black peppercorns
3 teaspoons dried rosemary
2 tablespoons kosher salt
2 cloves garlic, coarsely chopped
1/4 cup olive oil
1 12 ounce piece filet mignon (beef tenderloin; )
  horseradish cream
1/2 cup sour cream
3 tablespoons bottled horseradish
  pinch of kosher salt
  ficelle
1  long, narrow baguette about 2 inchs; in diameter
1/4 cup olive oil
  sea salt, for garnish

1. For the filet mignon: In a spice grinder or a mortar and pestle, grind
or crush the peppercorns and rosemary to a fine powder. Add the salt and
stir to mix. Add the garlic and blend to a paste.
2. In a small bowl, stir the spice mixture into ¼ cup olive oil. Rub the
paste on both sides of the tenderloin. Wrap the meat in plastic wrap and
refrigerate for at least 6 hours and up to 2 days.
3. For the horseradish cream: In a small mixing bowl, stir together the
sour cream and horseradish. Season with salt and stir well. Cover and
refrigerate until needed or for up to 3 days.
4. Preheat the oven to 425°F.
5. For the ficelle: Slice the bread into 25 to 30 slices about ¼ inch
thick. Brush with the other ¼ cup olive oil to coat both sides. Lay the
slices on a baking sheet. Toast the bread in the oven for about 7 minutes.
Rotate the baking sheet and toast for 3 minutes longer, or until the bread
slices are crisp and browned. Let the ficelle cool.
6. Remove the tenderloin from the refrigerator and scrape the spice cure
from it. Season with a little salt.
7. Heat an ovenproof sauté pan over high heat and sear the tenderloin on
all sides until lightly browned. Transfer the pan to the oven and cook for
about 7 minutes longer for medium-rare, or to the desired degree of
doneness. Remove the tenderloin from the pan and set aside to rest and cool
for about 20 minutes.
8. Slice the tenderloin into slices about ¼ inch thick.
9. Spread each ficelle with about 1 teaspoon of horseradish cream and top
each with a slice of meat. Garnish each with a pinch of sea salt and serve.

Serves 4

Maher, Suzanne; Pforzheimer, Andy (2009-06-16). The Barcelona Cookbook: A
Celebration of Food, Wine, and Life (p. 33). Andrews McMeel Publishing LLC.
Kindle Edition.

Notes:  The Barcelona Cookbook

Yield: 4 servings


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