Grilled Whole Tenderloin
with Horseradish Creme
1 beef tenderloin, trimmed (approximately 3 pounds)
Kosher salt and freshly ground pepper, to taste
Extra-virgin olive oil, to taste
6 cloves garlic, chopped
Fresh herbs, for garnish
Horseradish creme:
Small piece fresh horseradish root (see note)
1 8-ounce tub creme frache (see note)
Juice of 1/2 lemon
Kosher salt and freshly ground pepper, to taste
1/4 teaspoon chopped flat-leaf (Italian) parsley
To make tenderloin:
Aggressively season tenderloin with salt and pepper so that all sides are coated. Drizzle olive oil over meat, then rub with chopped garlic. Let stand uncovered in refrigerator for 2 to 4 hours.
Prepare a hot fire in the grill (see note). Cook tenderloin for 20 to 25 minutes, turning a few times so as not to burn the meat. (If cooking on a gas grill, turn heat to high, but turn the heat down if meat appears to be burning.) Cook until the steak registers 130 degrees on an instant-read thermometer for medium-rare, or 125 degrees for rare, or 135 degrees for medium. Let the steak rest for 5 to 10 minutes before serving. Slice meat and arrange on platter. Garnish with fresh herbs and serve with the horseradish creme.
To make horseradish creme:
Peel and finely grate horseradish root. In a small bowl, whisk together creme frache, lemon juice, horseradish (to taste), salt, pepper and chopped parsley. Let the creme rest for at least a half-hour (and up to 8 hours) so the flavors can develop.
Note: Find fresh horseradish root at Whole Foods, New Seasons, Wild Oats and Uwajimaya. Note: Find creme frache at Whole Foods, New Seasons, Zupan's, Trader Joe's and other specialty markets.
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 2 seconds for hot. Recipe by chef Joshua Lane, El Gaucho, Portland