Pepper Crusted Beef Tenderloin With Horseradish Cream "Manstini"
Paired with 2005 Ehlers Estate Cabernet Franc
Serves 15

Ingredients
2lbs London Broil (Cut 1 1/2 inches think after you grill)
Marinade and Prep
3 cloves garlic
1/2 tsp red hot pepper flakes
1 tbsp whole black peppercorns (cracked)
1 tbsp rosemary (minced)
1/3 cup olive oil

 

Horseradish Cream
1/3 cup of grated horseradish
1 tsp Tarragon or white vinegar
1 tsp Dijon Mustard
1/2 tsp Kosher Salt
1/2 tsp freshly ground pepper
1/2 Cup of Heavy Cream (softly whipped)

Method
For London Broil: Mix all ingredients in a Ziploc bag (except the black peppercorn)
Add the beef in bag and make sure you let out all the air and
refrigerate for at least 6 hours (overnight is preferred)

Preheat grill or broiler for at least 15 minutes
Once grill or broiler is set to go place steak on either
Add salt and peppercorn and cook until steak is med rare/med well

For Horseradish Cream: Mix all ingredients in bowl (except the heavy cream)

Gently fold the ingredients into the whipped cream and refrigerate until
assembly

Assembly:Add sliced meat to baguette and put dollop of cream makes 15-20 servings

Recipe courtesy of Ehlers Estate