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Tafel Spitz: Classic Boiled Beef with Horseradish Cream

Recipe GLPR858c095724a661

0.0(0)
Main Course
55 min
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

  1. Pour the vegetable consommé into a medium pot and bring it to a rolling boil over medium-high heat.

  2. Add the diced carrots, celery root, and leeks to the boiling consommé. Let them cook for 2 to 3 minutes.

  3. Stir in the fresh grated horseradish and reduce the heat to medium-low. Simmer gently for 15 minutes to infuse the flavors.

  4. 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.

  5. 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.

  6. 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.

  7. Remove the reduced consommé from heat. Whisk in the crème fraîche and butter until fully incorporated and smooth.

  8. Season the sauce with salt and black pepper to taste. It should coat the back of a spoon.

  9. 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.