Beef Tenderloin with Einkorn, Fiddleheads, and Horseradish Cream
This gourmet-meets-rustic recipe unites lean beef tenderloin, earthy simmered einkorn (heirloom wheat berries), fiddleheads, and the fiery punch of horseradish for a decidedly different but entirely delicious spring meal.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup einkorn (or other wheat berry)
- 2 cups chicken or vegetable stock
- 1/4 cup walnut pieces
- 1.5 tbsp butter
- salt (to taste)
- 2 tbsp prepared horseradish
- 1/4 cup plain yogurt ((thin variety - not thick/Greek))
- 250 g fiddleheads
- 1 tbsp butter
- 1 tbsp apple cider vinegar
- 1 tsp honey (or sugar)
- salt (to taste)
- black pepper (to taste)
- 4-6 medallions beef tenderloin (depending on size, number served)
- salt
- 2 tbsp butter
- 1 tbsp vegetable oil ((I like avocado oil))
- 1/4 cup red wine
Instructions
- 1
Bring the stock to a boil in a large pot. Add the einkorn, and reduce the heat to a simmer. Cover and cook until the einkorn is tender but still chewy - approximately 35-40 minutes.
- 2
When the einkorn is nearly finished, melt the butter in a small pan over medium heat. Add the walnuts and saute for about 1 minute, then remove from heat.
- 3
Stir the butter and walnuts into the cooked einkorn. Salt to taste, the cover and set aside.
- 4
Thoroughly combine the yogurt and horseradish in a small bowl and set aside.
- 5
Pat the steaks dry with paper towel, then season with salt and let rest at room temperature.
- 6
Place a pan on the stovetop over high heat (I like to use cast iron for this). Get pan very hot, then add the oil and half the butter. Add the steaks and sear for about 2 minutes. Turn the steaks over, adding the remaining butter, sear for an additional 2 minutes. Add the wine to the pan and spoon wine/butter mixture over the steaks as they cook. Cook to desired doneness (about 3-4 more minutes for medium-rare, 5 more for medium). Set the cooked steaks aside to rest, ideally with the leftover sauce from the pan. See notes for more tips.
- 7
Bring a large pot of lightly salted water to a boil. Boil the cleaned fiddleheads for 15 minutes (see note). Discard the water when finished.
- 8
Melt the butter in a large saucepan over medium heat. Add the honey and vinegar, then saute the cooked fiddleheads in the mixture for about 2-3 minutes. Season with salt and pepper.
- 9
Serve a portion of einkorn with the just-cooked fiddleheads and rested steak. You can cut the steaks at an angle for visual impact if you like. Spoon a bit of the leftover sauce from cooking the steaks over the meat. Add a portion of horseradish cream onto the plates or over the steak (or both).