Beef tenderloin with horseradish and maple

Serves : 4

Preparation time: 10 minutes

Cooking Time: 150 minutes

Ingredients

• 4 Québec beef tenderloin medallions
• 60 ml (4 tablespoons) butter
• 30 ml (2 tbsp.) horseradish
• 30 ml (2 tbsp.) maple syrup
• 1 sprig thyme
• 1 clove garlic, minced

The sauce

• 500 ml (2 cups) veal stock
• 250 ml (1 cup) dark beer
• 30 ml (2 tbsp.) white balsamic vinegar
• Salt and pepper to taste

Preparation

1. Place meat in plastic vacuum bag, add horseradish, maple syrup, thyme, garlic, butter and seal vacuum bag.
2. In the water pan, with the thermo circulator installed, place the vacuum bag and cook at 56°C (133°F) for 2 hours.
3. In a saucepan over medium heat, reduce the veal stock and beer by half.
4. Add the meat juices (from the vacuum bag) and reduce by half again.
5. Add the vinegar. Check seasoning.
6. In a hot frying pan, sear the meat for 1 minute on each side before serving.