BEEF TENDERLOIN WITH BUTTERMILK, WALNUTS AND BLUE CHEESE

Serves: 8 For the beef:

4 lb (2 kg) beef tenderloin

■

Sea salt flakes and freshly

■ ground black pepper 1 tbsp (15 mL) peanut oil,

■ olive oil or beef fat

For the salad:

1 cup (250 mL) buttermilk

■

3 tbsp (45 mL) sour cream

■

2 tbsp (30 mL) extra-virgin

■ olive oil

2 tbsp (30 mL) white balsamic

■ vinegar

1 tsp (5 mL) Dijon mustard

■

1 small garlic clove, finely grated

■

1 lb (454 g) red bitter greens,

■ a mixture of Treviso (the one that looks like purple quills), radicchio and red Belgian endive is ideal

2/3 cup (160 mL) walnuts,

■ lightly toasted

1/3 cup (80 mL) crumbled

■

Cashel blue cheese

1. Preheat the oven to 425 F (220 C).

2. Bring the meat to room temperature. Season the beef really well all over and heat the oil or beef fat in a large frying pan. When the fat is smoking, add the beef and brown it on all sides.

3. Transfer the roast to a roasting pan and roast for 10 minutes, then reduce the oven temperature to 400 F/205 C) and cook for another 20 minutes.

4. Cover the meat with foil, insulate it with kitchen towels or old towels and leave it to rest for 15 minutes.

5. To make the dressing, put the buttermilk, sour cream, olive oil, white balsamic vinegar, mustard, garlic and seasoning into a bowl and mix with a fork. Taste for seasoning.

6. Put the greens — tear the larger ones — into a broad, shallow bowl or onto a platter and throw on the walnuts and the cheese. Drizzle or spoon the dressing over the top (don’t drown the leaves, just serve the extra dressing on the side).

7. Slice the beef and serve it with the greens, cheese and dressing.