Tafel Spitz: Classic Boiled Beef with Horseradish Cream

Name: Tafel Spitz: Classic Boiled Beef with Horseradish Cream
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 1 quart vegetable consommé; 1/3 cup carrots, finely diced; 1/3 cup celery root, finely diced; 1/3 cup leeks, finely diced; 1/2 cup fresh grated horseradish; 1 1/2 pounds beef tenderloin; 1/2 cup crème fraîche; 2 ounces butter; Salt and black pepper to taste

Recipe GLPR858c095724a661

Main Course

55 min

243 cal

Servings: 10

Stovetop

SNAP eligible

A traditional Austrian-inspired boiled beef dish featuring tender beef tenderloin poached in vegetable consommé with fresh horseradish, root vegetables, and finished with a silky crème fraîche sauce. The beef is sliced and served with the reduced, creamy consommé infused with butter and horseradish.

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Ingredients

1 quart vegetable consommé

1/3 cup carrots, finely diced

1/3 cup celery root, finely diced

1/3 cup leeks, finely diced

1/2 cup fresh grated horseradish

1 1/2 pounds beef tenderloin

1/2 cup crème fraîche

2 ounces butter

Salt and black pepper to taste

Directions

Pour the vegetable consommé into a medium pot and bring it to a rolling boil over medium-high heat.
Add the diced carrots, celery root, and leeks to the boiling consommé. Let them cook for 2 to 3 minutes.
Stir in the fresh grated horseradish and reduce the heat to medium-low. Simmer gently for 15 minutes to infuse the flavors.
Place the beef tenderloin into the simmering consommé, cover the pot, and cook for approximately 9 to 12 minutes until the internal temperature reaches 145°F for medium-rare doneness.
Remove the beef tenderloin from the pot and place it on a cutting board. Tent loosely with foil and let rest for at least 10 minutes.
While the beef rests, strain the consommé through a fine-mesh sieve, discarding the solids. Return the strained liquid to the pot and increase the heat to high to reduce the consommé by approximately one-third, concentrating the flavors.
Remove the reduced consommé from heat. Whisk in the crème fraîche and butter until fully incorporated and smooth.
Season the sauce with salt and black pepper to taste. It should coat the back of a spoon.
Slice the rested beef tenderloin into serving portions and arrange on a platter or individual plates. Spoon the horseradish cream sauce over the sliced beef and serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Tafel Spitz is an elegant Austrian dish, but it asks Charlotte grocers and home cooks for three things: the 55-minute clock ignores the 20–30 minutes needed to trim celery root and prepare fresh horseradish, pushing real prep time closer to 85 minutes; beef tenderloin runs $18–22 per pound and dominates the cost per serving (likely $8–12 per plate for just the protein); and celery root, while available at Harris Teeter and larger Kroger locations, requires a deliberate stop if you shop at Food Lion, ALDI, or Walmart. The dish rewards a slow evening and patient technique, reheats decently in broth, and suits a special dinner or small party rather than weeknight rotation, but the ingredient hunt and ingredient cost make it a planned occasion rather than an impulse cook.