Lunch

Tafelspitz with Charred Root Vegetables & Horseradish Cream

Name: Tafelspitz with Charred Root Vegetables & Horseradish Cream
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 500g beef tenderloin (center-cut); 1 liter beef stock or consommé; 1 bay leaf; 4 sprigs fresh thyme; 1 teaspoon black peppercorns; Fine sea salt; 1 small celeriac (about 200g), peeled, cut into 1.5-inch batons; 1 large parsnip (150g), peeled, cut into 1.5-inch batons; 1 small beetroot (100g), peeled, cut into 1.5-inch batons; 2 tablespoons neutral oil; 100g crème fraîche; 60g fresh horseradish root, peeled; 1 tablespoon fresh lemon juice; 2 tablespoons beef demi-glace (or veal demi-glace); 30g rye bread (day-old), torn; 1 tablespoon unsalted butter; Fleur de sel; Cracked black pepper; Microplaned horseradish for garnish (optional)

A refined take on Vienna's iconic boiled beef: grass-fed beef tenderloin poached in an aromatic beef consommé with thyme and bay, yielded paper-thin on the bias and arranged in shingles. Underneath, a silken horseradish cream infused with crème fraîche meets a tangle of charred root vegetables (celeriac, parsnip, beetroot), finished with crispy rye breadcrumbs and a pour-over of strained poaching broth fortified with beef demi-glace.

545calper serving 19gprotein 46gcarbs 34gfat 25min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this