Brioche Burger with Tenderloin and Horseradish Cream Sauce
A juicy brioche burger featuring a perfectly seared beef tenderloin, tangy horseradish cream sauce, and a crisp assortment of garden vegetables. The buttery brioche bun and melted cheddar add richness for a gourmet‑style dinner at home.
Maker: Chefmetlef
From: Instagram(view original)
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About this saved recipe
Ingredients
- 1 beef tenderloin
- 1 brioche burger bun
- 1 tbsp butter
- radish
- sprouts
- lettuce
- cucumber
- tomato
- cheddar cheese
Sauce
- 1 1/10 oz cream
- 2 tbsp horseradish
- 1 tsp Limburg mustard
- 1 tbsp mayonnaise
- to taste chives
- a little lemon juice
- to taste salt
- to taste pepper
Instructions
- 1Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 10 minutes to ensure even cooking.
- 2While the meat rests, wash and prepare the vegetables: thinly slice the radish, cucumber, and tomato; trim the sprouts; separate a lettuce leaf; and shred the cheddar cheese.
- 3In a small bowl, whisk together the sauce ingredients (see Sauce component) until smooth; set the sauce aside.
- 4Season the tenderloin generously with salt and freshly ground black pepper on all sides.
- 5Heat a heavy skillet or cast‑iron pan over high heat until it is very hot (about 392°F/400°F). Add the butter and let it melt, swirling to coat the pan.
- 6Place the tenderloin in the hot pan and sear for 2–3 minutes on each side, or until a deep brown crust forms. Adjust the heat if the butter begins to brown too quickly.
- 7Transfer the pan to a pre‑heated oven at 356°F (350°F) and finish cooking for 4–5 minutes for medium‑rare, or longer to your desired doneness.
- 8Remove the meat from the oven, cover loosely with foil, and let it rest for 5 minutes; this allows the juices to redistribute.
- 9While the meat rests, split the brioche bun and lightly toast the cut sides on the same pan for 1–2 minutes until golden and slightly crisp.
- 10Thinly slice the rested tenderloin against the grain.
- 11Spread a generous layer of the horseradish cream sauce on the bottom half of the toasted bun.
- 12Layer the lettuce leaf, followed by the sliced tenderloin, a pinch of extra salt, the assorted sliced vegetables, and shredded cheddar cheese.
- 13Top with the remaining half of the bun, press lightly, and serve immediately while the bun is warm and the meat is juicy.
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Frequently asked questions
- How long does it take to make Brioche Burger with Tenderloin and Horseradish Cream Sauce?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Brioche Burger with Tenderloin and Horseradish Cream Sauce recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Brioche Burger with Tenderloin and Horseradish Cream Sauce recipe come from?
- It was shared by Chefmetlef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.