Cook The Book: Beef Tenderloin With Horseradish And Watercress Rolls

• 12 ounces beef tenderloin
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons chopped thyme
• 1 tablespoon balsamic vinegar
• 1 cup freshly squeezed lemon juice
• 5 tablespoons freshly grated horseradish
• 4 tablespoons creme fraiche
• 1 bunch watercress

1. Rub the beef with 1 tablespoon of the olive oil and season liberally with salt and black pepper.
2. Encrust the fillet with chopped thyme.
3. Sear on the grill over high heat for 2 minutes per side until a nice crust forms.
4. Remove from the pan and drizzle with 1 tablespoon of the olive oil, the balsamic vinegar, and 1 tablespoon of the lemon juice.
5. Place in the refrigerator to cool for 20 minutes.
6. While the meat is cooling, place the horseradish, creme fraiche, and the remaining juice in a bowl and mix well. Season with salt and pepper to taste.
7. To assemble, slice the beef thinly and spread each slice with horseradish cream. Place springs of watercress in the center and roll up. Serve on a platter.

beef tenderloin, olive oil, salt, thyme, balsamic vinegar, freshly squeezed lemon juice, horseradish, crueme fraiche, watercress

Taken from www.seriouseats.com/recipes/2010/03/beef-tenderloin-with-horseradish-watercress-recipe.html (may not work)