Beef Tenderloin topped with Cambozola&Horseradish Creme Fraiche, with Spicey Greens
Why I Love This Recipe
Being a full-time athlete it is important to eat healthy, but one of the misconceptions is that eating healthy means eating lower fat, less red meat, cheese, cream, and wine. I would actually beg to differ. Eliminating red meat from an athletes diet will more often than not result in low iron levels, which have a direct effect on performance. I eat red meat at least 2, if not 3 times a week for dinner, but am always careful to choose a lean cut like beef tenderloin as a meal.
This is one of my fav's. Easy and delicious, and sure to please unexpected company!
Ingredients You'll Need
1lb piece beef tenderloin
2 tbsp soy sauce
2tbsp olive oil
1/4 white wine vinegar
3 crushed garlic cloves
2 tbsp salt
8 oz cambozola cheese (or blue cheese, stilton, or goat cheese)
Creme Fraiche:
1/4c horseradish
1/2c sour cream (can be light)
1/4 c whipping cream
1/2tsp salt
2cups arugula
1 pint cherry tomatoes
olive oil
3 tbsp capers
Directions
Whisk together soy sauce, olive oil,vinegar and garlic. Pour over beef, cover and marinate for anywhere from 1 hr to overnight.
Preheat oven to 375. Remove beef from marinade and sprinkle with salt. Sear on all sides in hot pan until nicely browned. Place pan in oven and cook for another 15min for medium rare beef.
Mix together Creme Fraiche ingredients in blender (horseradish, sour cream, whipping cream, salt)
Fry capers in pan. Place arugula or other bitter greens on each plate, top with cherry tomatoes, crispy capers, cheese and sliced beef. Drizzle with cream sauce and serve!
