Ingredients:
1 lb. Beef tenderloin, or any other favorite, tender cut of beef
Salt
Pepper
2 Tbsp. Extra Virgin Olive Oil, divided in half
6 each dried plums, rough chopped
2 Tbsp. minced shallot
½ tsp. minced thyme
2 Tbsp. honey
1 Tbsp. red wine vinegar
2 Tbsp. water
1 star anise
2 Tbsp. crème fraiche
¼ C whipping cream
1 Tbsp. fresh grated horseradish
1 Tbsp. minced chives
Salt & Pepper to taste
Directions:
1 baguette, cut into crostini, rubbed with a little garlic and oil, and toasted at 325˚ until crisp and lightly browned.
Season the steak well with salt and pepper. Set aside at room temp for up to ½ hour, or in the fridge if longer, until ready to use.
In a small skillet, sauté the shallot in 1 tablespoon of olive oil until translucent. Add remaining ingredients through the star anise and bring to a gentle simmer. Reduce heat to low and cook until most of the moisture has been evaporated and you are left with a chunky jam. In the bowl of a stand mixer, whip crème fraiche and cream until stiff peaks form. Fold in horseradish and chives and season. Place in a piping bag with a plain tip or a Ziploc with the corner cut off.
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