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Comté and Horseradish Sauce with Beef Tenderloin@thecheesepoet

Comté and Horseradish Sauce with Beef Tenderloin

21 Beef Tenderloin 3
Comté and Horseradish Sauce with Beef Tenderloin
Serves: 4
Prep time:
Cook time:
Total time:
Roast of beef tenderloin is enjoyable all on its own, but when served with this Comté and horseradish cream sauce, it’s decadent enough for the most special of occasions. Think of this sauce as the combination of two classics; horseradish cream, and cheesy mornay sauce. Together, the Comté and freshly grated horseradish create an umami-rich flavor with a bit of a kick! Serve with your favorite vegetables or salad for a complete meal, or on buttery garlic-rubbed slices of toasted baguette as an appetizer.
For the Sauce:
  • 1 ½ tbsp unsalted butter
  • 1 ½ tbsp all-purpose flour
  • 1 ½ cups 35% Cream
  • 2 tbsp peeled fresh grated horseradish, or 1 tbsp prepared horseradish, drained
  • 3 ounces aged Comté cheese, rind removed and grated
  • 1 tsp kosher salt
For the Beef:
  • 2-lb trimmed center-cut beef tenderloin roast
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  1. Prepare the sauce: In a medium saucepot over medium heat, melt the butter. Once melted, stir in the flour. Continue cooking and stirring for 2 minutes to cook out the raw flour taste. Whisk in the cream and continue whisking to ensure no lumps form.
  2. Bring the sauce to a low simmer and cook for 5 minutes, stirring occasionally. Remove the sauce from the heat, and gently stir in the grated cheese, fresh horseradish, and salt. Check the sauce for seasoning and adjust if necessary. Set aside.
  3. Prepare the beef tenderloin: Let the tenderloin sit uncovered at room temperature for 1 hour. Pre-heat the oven to 400°F/204°C. Place the tenderloin on paper towel to remove any excess moisture. Once dry, season all sides of the tenderloin evenly with salt and pepper.
  4. In a cast iron or oven-safe pan over medium heat, add the olive oil to the pan. Once the oil is hot, sear the tenderloin on all sides until evenly browned, about 2-3 minutes per side.
  5. Transfer the pan to the hot oven and roast the tenderloin for about 10-12 minutes, or until a probe thermometer entered into the center of the tenderloin reads 125-130°F, for medium-rare.
  6. Remove the pan from the oven, and transfer the tenderloin to a cutting board. Let rest for 10-15 minutes to allow the juices to redistribute before slicing into 1” thick slices.
  7. Arrange the tenderloin on a platter and serve with the warm Comté and horseradish sauce on the side, or drizzled over the platter. Serve extra sauce with the meal, alongside your favorite vegetable or salad.