Beef tenderloin is very lean and cooks quickly. Cooking over wood enhances the flavor of the meat as well as the vegetables. You can substitute small potatoes if you can’t find parsnips. This can easily be made in a conventional oven, though the smoky flavors will be missing. The Horseradish sauce is a version my mom always made to serve with prime rib at Christmas.

　　

Ingredients

serves 8 as a main course

　　3 tablespoons oil

　　Kosher salt and freshly ground black pepper

　　1 (3-pound) beef tenderloin

　　3 slices bacon

　　3/4 cup beef stock

　　1/3 cup dry white wine

　　1 bay leaf

　　1 pound baby carrots, trimmed

　　6 to 8 pearl onions or shallots, peeled

　　2 parsnips, peeled and cut into 2-inch-long pieces

　　Minced fresh chives, for garnish

　　

Horseradish Sauce

2 tablespoons unsalted butter

　　Reduced cooking liquid from tenderloin (above)

　　4 tablespoons prepared horseradish sauce

　　1 cup crème fraîche or heavy cream

　　Pinch of cayenne pepper

　　Kosher salt

　　1 tablespoon minced fresh chives

　　(makes about 1 1/2 cups)

　　

Step 1

Prepare a hot fire (450°F) in a wood-fired oven or cooker.

　　

Step 2

Heat a Dutch oven or cast-iron skillet over medium-high heat, then add the olive oil to heat through. Lightly salt and pepper the tenderloin. Sear on all sides.

　　

Step 3

Cover the meat with the bacon strips and add the stock and wine to the pan. Add the bay leaf and vegetables to the liquid. Cover and roast for about 20 minutes, basting several times with the liquid. Uncover and roast for 5 to 10 minutes, or until the vegetables are tender and an instant-read thermometer inserted in the center of the meat registers 135°F. Remove the roast and vegetables from the pan and let rest on a cutting board for 10 minutes. Skim off the excess fat from the roasting liquid. Return the Dutch oven to medium heat and cook to reduce the liquid by one-third. Reserve the reduced juices for the horseradish sauce.

　　

Step 4

Slice the beef and serve with the vegetables and sauce. Garnish with the chives.

　　

Horseradish Sauce

Step 5

Melt the butter in a small saucepan over medium-high heat. Stir in all of the reduced liquid and the prepared horseradish sauce. Remove from the heat and stir in the crème fraîche. Return to medium heat and cook to reduce slightly. Add the cayenne and salt to taste. Remove from the heat and stir in the chives. Serve warm.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.