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Grass Fed Beef Tenderloin, Onion Jam, Horseradish & Chive Sour Cream Dressing

We recently sold 3000 of these beauties at the 2018 Wine & Dine Festival in Hong Kong and the feedback was amazing for this tried and tested recipe. The next time you host a BBQ, keep it simple with this easy to follow but delicious recipe.

Ingredients for 12 good sized sandwiches

  • Argyle Black Tenderloin Medallions + Salt & Pepper
  • 1kg red onions
  • Vegetable Oil -100 ml
  • Balsamic Vinegar- 50 ml
  • Beef Stock – 100ml
  • 100 grams Brown Sugar
  • Horseradish Cream 100 ml
  • Sour Cream 100 ml
  • Mayonnaise 100 ml
  • Chives – half bunch
  • 12 bread rolls

Method

The Onion Jam

  • Peel & quarter the red onions, slice into quarter rings and fry in vegetable oil on a low heat until translucent, season with salt and pepper and a good splash on balsamic vinegar, beef stock and brown sugar, bring to the boil
  • Transfer to a baking tray and roast in the oven at 150 degrees for 1 hour or until the onions have become dark and soft.

 

The Dressing

  • In a bowl mix the Horseradish Cream, Sour Cream, Mayonnaise and finely chopped Chives

 The Meat

Argyle Black Tenderloin Medallions
Tenderloin Medallions
  • Defrost the Tenderloins in the fridge overnight, removing from the packaging and allow to get to room temperature in a bowl for an hour
  • Season liberally with Salt, Pepper and a splash of vegetable oil – massage in with your hands
  • Grill the tenderloins quickly over a high heat turning once (approximately 90 seconds per side) rest on a cooling rack
  • Toast the bread on the grill. I prefer to toast the top of the roll Vs the inside. This gives it a satisfying crunch when you bite into it but remains soft on the inside
Assemble
  • Slice the ciabatta and pull open
  • Spoon over some Onion Jam on the base of the bread
  • Place 2 tenderloin medallions on top of the onion, then spoon over some of the dressing
  • Top with a few leaves of rocket

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