Beef tenderloin with horseradish and rickard's red beer

Serves : 4

Preparation time: 5 minutes

Cooking time : 2 to 3 hours

Ingredients

• 4 portions Québec beef tenderloin
• 60 ml (4 tbsp.) horseradish
• 60 ml (4 tbsp.) Montreal steak spice blend
• 60 ml (4 tbsp.) butter
• 60 ml (4 tbsp.) maple syrup
• 120 ml (8 tbsp.) Rickard's Red beer
• 2 garlic cloves, chopped
• Salt, fleur de sel and freshly ground pepper to taste

Preparation

1. Place one portion of beef, 1 tbsp. horseradish, 1 tbsp. steak spice mix, 1 tbsp. butter, 1 tbsp. maple syrup, 2 tbsp. beer, ¼ tsp. minced garlic in each vacuum bag.
2. Seal each bag and vacuum-cook for 2 to 3 hours at 54°C (129°F).
3. At the end of cooking, collect the juices in a saucepan and simmer over low heat. Check seasoning.
4. On a grill or ridged pan, sear the meat for 1-2 minutes on each side. Season with pepper and fleur de sel.
5. On each plate, place a dash of green pea purée, spread the polenta, place a piece of meat on top and add the sauce.