SEARED TENDERLOIN

This is exceptional on the barbecue. I cook it for 20mins turning regularly (very rare), but you can vary according to how red you like your beef. It can also be cooked "in volume". I've often cooked six tenderloins of 4lbs each as a simple way to cater a large party (that will serve sixty plus with a green salad and some french baguette). The homemade horseradish adds a real flourish, is very easy and strength can easily be varied by playing with the amount of fresh horseradish used.

As a variation, serve with roasted beetroot and shaved parmesan cheese.

2lb beef tenderloin in a single piece

For the rub:
1 tbsp dried oregano
1 tbsp lightly ground coriander (you want this to look more like cracked pepper than a powder)
1 tbsp fresh rosemary, finely chopped
Salt and pepper to taste

Combine all ingredients for the rub and roll the tenderloin in it so that it sticks to the outside evenly. Grill in the barbecue for 20mins (very rare) or however long suits your preference.

Homemade horseradish sauce:
4in fresh horseradish, peeled and grated in a food processor (fine setting)
1 cup creme fraiche
Juice of 1/2 lemon
1-2 tsp white wine vinegar
Plenty of salt and pepper

Combine all ingredients and mix well. Will keep well in the refrigerator.

Serves 4-6