Anticiplate

I try to eat red meat at least once a week, but sometimes it seems too much of a hassle during the winter. I love burgers, or steak, on the grill during the hottest parts of summer. However, we are in the dead of winter here in Seattle, which means grilling is not an option unless you are willing to get “drizzled on”. This is why roasting red meat in the winter is not only a perfect way to cook it, but an excellent way to heat your house. 

The tenderloin cut of red meat is, in my opinion, the most cherished part of the cow. This roast is so tender, there is no need for a knife. I cover the roast with a horseradish sauce, and then wrap it in prosciutto for extra saltiness, and gorgeous presentation. Don’t be scared of the horseradish. It is not overbearing (like you would assume), just complimentary to the meat,  because it has been roasted with it. 

What is your favorite cut of meat? 

Serves 4 

Prep time: 5 minutes

Cook time: 25-45 minutes, depending on your desired doneness

1 1/2 to 2 lb. tenderloin roast, or two 1 lb. tenderloin roasts

2 tbsp. horseradish sauce

Cracked black pepper

Kosher salt

12 slices prosciutto, thinly sliced

Preheat oven to 375 degrees. Spread the horseradish sauce over the fillet(s) and sprinkle with a generous amount of pepper and a tiny amount of salt. Wrap the prosciutto around the beef, tucking the ends under the filet, until covered. Place on a baking tray lined with parchment paper. Cook for 25 minutes for rare, 35 minutes for medium, and 45 minutes for well done. (We cooked ours for 28 minutes for “mediumish”- more on the rare side).

Let rest at least 5 minutes, covered with tinfoil. To serve, slice and serve with a mixed green salad or roasted vegetables.