- 4 medium beets
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 2¼ lb (1kg) beef tenderloin, trimmed and tied
- 3½ cups walnut halves
- 1 tbsp honey
- 1 tbsp sugar
- 6 oz (175g) arugula
- 1 tbsp balsamic vinegar
- Finely chopped chives for garnish
- ½ cup creme fraiche or sour cream
- 1 tbsp freshly grated or prepared horseradish
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- Preheat the oven to 425°F (220°C). Toss the beets with 1 tbsp of the oil and season. Wrap each in aluminum foil. Place on a baking sheet and roast 45 minutes, or until tender. Unwrap and let cool. Peel and cut each beet into eighths.
- Heat a large frying pan over medium-high heat. Rub the beef with 1 tbsp of the olive oil and season. Cook the beef, turning, until browned on all sides, about 8 minutes. Transfer to a roasting pan and roast until a meat thermometer reads 125°F (52°C) for medium-rare. Leave for 15 minutes before carving.
- Reduce the temperature to 400°F (200°C ). Toss the walnuts with the honey and sugar and season with salt. Spread on a baking sheet. Bake 3 minutes, until glazed. Transfer to a plate and cool.
- Meanwhile, to make the horseradish cream, stir the créme fraîche, horseradish, and lemon juice and season with salt and pepper.
- Toss the arugula with the vinegar and remaining oil. Season, and spread on a serving platter. Add the beets and walnuts, and sprinkle with chives. Slice the beef thinly and arrange on the salad. Serve with horseradish cream on the side.