Brie-filled Australian Beef Tenderloin with Horseradish Cream & Asparagus
Dinner at home will be restaurant quality when you make these beef tenderloins. The creamy cheese pairs perfectly with tender beef and zesty horseradish cream. Whether you�re celebrating a special occasion or elevating a weeknight dinner, this dish is sure to be a hit.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 30 mins. |
Ingredients
- 4 Australian beef tenderloin steaks
- 4 slices brie cheese
- 1 sprig fresh thyme
- Salt and freshly ground pepper
- 2 tablespoons olive oil, separated
- 16 asparagus stalks
- 1 tablespoon lemon juice
- Chopped hazelnuts
- Horseradish Cream
- 1 tablespoon freshly grated (or prepared) horseradish
- 3 tablespoons sour cream or cr�me fraiche
- 1 tablespoon lemon juice
Preparation
- Cut a pocket lengthwise in each tenderloin, large enough to hold the cheese, careful not to cut through to the other side. Fold open, place cheese in center and sprinkle with thyme leaves. Close pocket, making sure cheese is completely enclosed. Season steaks to taste.
- Heat 1 tablespoon olive oil in a pan and cook beef on medium high 3 to 4 minutes each side for medium-rare or until cooked as desired.
- Cover with foil and transfer to a low-heated oven to keep warm.
- Combine horseradish with sour cream and 1 tablespoon lemon juice. Set aside.
- Heat remaining olive oil in a pan and saut� asparagus 1 to 2 minutes or until just tender. Add remaining lemon juice and hazelnuts, toss to combine.
- Serve beef tenderloin immediately, topped with horseradish cream. Plate alongside asparagus.
Brie-filled Australian Beef Tenderloin with Horseradish Cream & Asparagus
Dinner at home will be restaurant quality when you make these beef tenderloins. The creamy cheese pairs perfectly with tender beef and zesty horseradish cream. Whether you�re celebrating a special occasion or elevating a weeknight dinner, this dish is sure to be a hit.
4
Prep: 20 mins.
Cook: 30 mins.
Preparation
- Cut a pocket lengthwise in each tenderloin, large enough to hold the cheese, careful not to cut through to the other side. Fold open, place cheese in center and sprinkle with thyme leaves. Close pocket, making sure cheese is completely enclosed. Season steaks to taste.
- Heat 1 tablespoon olive oil in a pan and cook beef on medium high 3 to 4 minutes each side for medium-rare or until cooked as desired.
- Cover with foil and transfer to a low-heated oven to keep warm.
- Combine horseradish with sour cream and 1 tablespoon lemon juice. Set aside.
- Heat remaining olive oil in a pan and saut� asparagus 1 to 2 minutes or until just tender. Add remaining lemon juice and hazelnuts, toss to combine.
- Serve beef tenderloin immediately, topped with horseradish cream. Plate alongside asparagus.
Ingredients
- 4 Australian beef tenderloin steaks
- 4 slices brie cheese
- 1 sprig fresh thyme
- Salt and freshly ground pepper
- 2 tablespoons olive oil, separated
- 16 asparagus stalks
- 1 tablespoon lemon juice
- Chopped hazelnuts
- Horseradish Cream
- 1 tablespoon freshly grated (or prepared) horseradish
- 3 tablespoons sour cream or cr�me fraiche
- 1 tablespoon lemon juice
