- 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 barely 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