Portion the tenderloin to desired thickness. Let sit at room temperature 4-7min. Season with salt and cracked black pepper on both sides. Rub canola oil on the steak to barley coat. Grill on both sides to get even char. Finish in the oven at 350 to prepared doneness. Recommended doneness internally at 120 degrees. Let rest for 7-9 minutes before serving.
Place parsnips and onions in a pot, cover with milk. Simmer on medium low and cook until parsnips are tender. Take off heat, strain mixture through a colander, reserve the milk. Place parsnips and onions in a blender, blend on high until smooth. Add reserved milk to help blend to a thick puree (this should be thick). Season with S/P.
Caramelized Onion and Horseradish Cream
In a sauté pan on high heat, place oil in the pan, add onions, mix to coat. Turn heat down to medium low heat and cook onions until they are light brown. Move onions in the pan to be careful not to burn. *Deglaze with water to help the onions steam so they do not burn. Add garlic when onions are dark in color, mix until fragrant, take off heat to cool. In a mixing bowl, add sour cream, grated horseradish, and lemon juice. Add cooled onions, mix to incorporate. Season with S/P.
Burnt Onion Oil
Place onions on a sheet tray in a single layer, drizzle with a 1/4 cup of olive oil. Roast in an oven at 450 degrees until black. Remove the onions from the oven, let cool. Take onions and place in a blender, add the remaining oil, lemon juice, and sugar. Blender on high until emulsified, season with S/P.
Recipe created exclusively for 1855 Black Angus beef by Chef Sean Leone
Recipe photography provided by Tim Turner
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