I just found out something very interesting about beer! Unlike wine, which you match to food, you should pick a beer with contrasting flavours to your food. Did you know that? Well before I go scurrying down that avenue of investigation, I’m going to cook with beer in this show stopping Roasted Beef Tenderloin with Beer Horseradish Sauce and Pilsner Mushrooms https://bit.ly/2erY5pm. #plantprotein #meatandveg #Sundayroast #beer #beerandmushrooms



Roasted Beef Tenderloin with Beer Horseradish Sauce and Pilsner Mushrooms



Serves 6




¼ cup Pilsner beer

¼ cup prepared horseradish

1/3 cup sour cream

½tsp salt

couple twists of cracked black pepper


1,5-1,8kg boneless beef tenderloin

2tbsp canola oil

salt and black pepper

2½ cups Portabellini mushrooms, halved or quartered

½ cup Pilsner beer

olive oil (for brushing)



1 Beer Horseradish Sauce: in a small saucepan, combine the Pilsner and horseradish. Bring to a low boil and then reduce to a simmer. Simmer for 5 minutes so that the alcohol cooks out, and then remove from heat. Let it cool for about 10 minutes.

2 In a small bowl, whisk together the beer and horseradish mixture, sour cream, salt and black pepper until smooth and creamy. Transfer to an airtight container and refrigerate until you are ready to serve.

3 Roasted Beef Tenderloin and Pilsner Mushrooms: Preheat your oven to 245°C.

4 Heat a large oven-safe skillet or cast-iron skillet over medium-high heat. Rub the beef tenderloin with oil and season heavily with salt and black pepper. Once the pan is hot, carefully add the beef to the pan. Sear the beef on all sides until brown and slightly caramelized. Remove the beef from the pan and lower the heat to medium. Add more oil to the pan and then add the mushrooms. Cook for about 5-6 minutes or until the mushrooms are just tender. Season with salt and black pepper. Add the beer and bring to a low boil. Reduce the heat to a simmer and continue simmering until most of the beer has evaporated. Add the meat back to the pan and brush it with olive oil.

5 Place the beef tenderloin in the preheated oven and roast for 45-50 minutes or until a thermometer registers 50°C for medium rare/rare. Remove from heat and transfer the beef to a large cutting board to rest. Cover it with a foil tent. Once the beef has rested for at least 15 minutes. Slice it as desired.

6 Serve the beef tenderloin with beer horseradish sauce and pilsner mushrooms.