Pan Roasted Beef Tenderloin with Horseradish Bearnaise, Confit Potatoes and Aparagus

Serves 4

Ingredients:

4 6 ounce beef tenderloins

2 tablespoons vegetable oil

3 tablespoons unsalted butter

salt and pepper

12 fingerling potatoes

6 1/3 cups olive oil or canola oil

thyme

24 spears asparagus

2 tablespoons olive oil



Horseradish Bearnaise Sauce

2 shallots sliced

1/2 teaspoon black peppercorns

1 tablespoon tarragon

1 cup white wine

3 egg yolk

2/3 cup clarified butter

1/2 teaspoon grated horseradish

salt and pepper



Begin to confit the potatoes. In a pot, add oil-either olive or canola. Do this instead of water. Seriously the taste of the potatoes with the oil is AMAZING! Then put the potatoes and thyme. Simmer on low until tender. Remove from heat and let cool.

Blanch the asparagus in hot boiling water for 1 minute. Then plunge into ice cold water to ensure the bright green color. Half the potatoes and set the asparagus and potatoes aside.

For the bearnaise, bring a pot of water to a boil. In a separate pot, reduce the wine with the shallots, peppercorn and tarragon by half.

In metal bowl, place egg yolks and wine reduction and whisk together over the top of the boiling water. This is called a bain marie. Whisk vigorously until the yolks become pale, making sure not to heat too much and scramble the eggs. At this point, slowly drizzle the warm clarified butter into the egg mix and remove from heat. Add horseradish and salt and pepper. Keep warm.

In an oven safe pan, over high heat season beef with salt and pepper. Sear beef on both sides and place in the oven at 400 for 4-6 minutes.

When the meat is done and resting (you want to let it rest before serving), saute up the potatoes and asparagus in a little bit of butter and salt and pepper. Add some fresh herbs if you want to season. Plate, and top beef with bearnaise sauce.

Enjoy!