Beef Tenderloin with Einkorn, Fiddleheads, and Horseradish Cream

🧂 Ingredients

• 1 cup einkorn

  or other wheat berry
• 2 cups chicken or vegetable stock
• 1/4 cup walnut pieces
• 1.5 tbsp butter
• salt

  to taste
• 2 tbsp prepared horseradish
• 1/4 cup plain yogurt

  (thin variety - not thick/Greek)
• 250 g fiddleheads
• 1 tbsp butter
• 1 tbsp apple cider vinegar
• 1 tsp honey

  or sugar
• salt

  to taste
• black pepper

  to taste
• 4-6 medallions beef tenderloin

  depending on size, number served
• salt
• 2 tbsp butter
• 1 tbsp vegetable oil

  (I like avocado oil)
• 1/4 cup red wine

Instructions

• 1 Bring the stock to a boil in a large pot.  Add the einkorn, and reduce the heat
  to a simmer.  Cover and cook until the einkorn is tender but still chewy -
  approximately 35-40 minutes.
• 2 When the einkorn is nearly finished, melt the butter in a small pan over medium
  heat.  Add the walnuts and saute for about 1 minute, then remove from heat.
• 3 Stir the butter and walnuts into the cooked einkorn.  Salt to taste, the cover
  and set aside.
• 4 Thoroughly combine the yogurt and horseradish in a small bowl and set aside.
• 5 Pat the steaks dry with paper towel, then season with salt and let rest at room
  temperature.
• 6 Place a pan on the stovetop over high heat (I like to use cast iron for this). 
  Get pan very hot, then add the oil and half the butter.  Add the steaks and sear
  for about 2 minutes. Turn the steaks over, adding the remaining butter, sear for
  an additional 2 minutes. Add the wine to the pan and spoon wine/butter mixture
  over the steaks as they cook. Cook to desired doneness (about 3-4 more minutes
  for medium-rare, 5 more for medium).  Set the cooked steaks aside to rest,
  ideally with the leftover sauce from the pan.  See notes for more tips.
• 7 Bring a large pot of lightly salted water to a boil.  Boil the cleaned
  fiddleheads for 15 minutes (see note).  Discard the water when finished.
• 8 Melt the butter in a large saucepan over medium heat.  Add the honey and
  vinegar, then saute the cooked fiddleheads in the mixture for about 2-3 minutes.
  Season with salt and pepper.
• 9 Serve a portion of einkorn with the just-cooked fiddleheads and rested steak. 
  You can cut the steaks at an angle for visual impact if you like.  Spoon a bit
  of the leftover sauce from cooking the steaks over the meat.  Add a portion of
  horseradish cream onto the plates or over the steak (or both).

Nutrition Info