Brioche Burgerwith Tenderloin and Horseradish Cream Sauce

Sauce

1. 1

   Whisk together the cream, horseradish, Limburg mustard, mayonnaise, chopped chives, a splash of lemon juice, salt, and pepper until the sauce is smooth and creamy.

Main method

2. 2

   Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 10 minutes to ensure even cooking.

3. 3

   While 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.

4. 4

   In a small bowl, whisk together the sauce ingredients (see Sauce component) until smooth; set the sauce aside.

5. 5

   Season the tenderloin generously with salt and freshly ground black pepper on all sides.

6. 6

   Heat a heavy skillet or cast‑iron pan over high heat until it is very hot (about 400°F/400°F). Add the butter and let it melt, swirling to coat the pan.

7. 7

   Place 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.

   Kitchen notes · Added by ReelsMeals: A deep brown crust forms on the tenderloin.

8. 8

   Transfer the pan to a pre‑heated oven at 350°F (350°F) and finish cooking for 4–5 minutes for medium‑rare, or longer to your desired doneness.

9. 9

   Remove the meat from the oven, cover loosely with foil, and let it rest for 5 minutes; this allows the juices to redistribute.

   Kitchen notes · Added by ReelsMeals: Rest before slicing so the juices settle back into the meat.

10. 10

    While 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.

    Kitchen notes · Added by ReelsMeals: The cut sides of the bun are lightly golden.

11. 11

    Thinly slice the rested tenderloin against the grain.

    Kitchen notes · Added by ReelsMeals: Cut across the visible grain for more tender slices.

12. 12

    Spread a generous layer of the horseradish cream sauce on the bottom half of the toasted bun.

13. 13

    Layer the lettuce leaf, followed by the sliced tenderloin, a pinch of extra salt, the assorted sliced vegetables, and shredded cheddar cheese.

14. 14

    Top with the remaining half of the bun, press lightly, and serve immediately while the bun is warm and the meat is juicy.