Seared Filet with Parsnip Puree, Horseradish Cream, and Herb Oil

Wisk together your mayo and horseradish with about 2 tablespoons of water until the mixture has thinned out but will still evenly coat the back of a spoon.

Strain through a fine mesh strainer and hold in refrigerator until ready to use.

Tip: If you want to add a little style to your dish you can put the horseradish cream in a squirt bottle and play around with the design on your plate.

Put your parsley and oil into a blender and puree.

Strain through a fine mesh strainer.

Tip: To add drops to your plate you can put the oil in a squirt bottle or use a small spoon to drizzle on the plate.

Peel and cut your parsnips. Cook in a pot with water and boil until softened.

Once the parsnips are full cooked, melt 3 tablespoons of butter in the pot a return the parsnips to it. Add salt to taste.

Roughly mash your parsnips and then transfer them to a food processor. Puree your parsnips for about 10 seconds.

Add half your heavy cream and puree for another 10 seconds, then add the rest of your heavy cream and puree until smooth.

Tip: The puree should be smooth and spreadable. Add more heavy cream if you feel it is too thick. Be sure not to over puree or they will get sticky.

Set aside and keep warm.

Bring a quart of vegetable oil to 375 degrees in a deep frier, Dutch Oven, or other large heavy pot.

Peel your onion and slice as thin as possible using a mandolin.

Safety First: Use the guard that came with your mandolin or a cut resistant glove while doing your slicing.

Toss your onion slice with the smoked paprika, a pinch of salt, and the Drake’s Crispy Fry Mix.

Working in batches to maintain oil temperature and avoid sticking, fry the onions until golden brown.

With a kitchen spider or other suitable utensil, carefully remove the onions from the oil and place on a paper towel to drain.

Place a pan on medium high heat.

Season both sides of your filets with salt & pepper.

Drizzle olive oil into the hot pan. Sear filet on both sides until browned.

Remove filets from pan, place on a baking sheet and put in a 400-degree oven for 2-3 minutes.

Tip: Cook until they reach your preferred temperature. Medium rare is about 126 degrees while medium well is about 145 degrees.

Once done, let the filets rest for 15 minutes before slicing.

Place a spoonful of your parsnip puree in the center of the plate.

Use your squirt bottle of horseradish cream to draw a few lines on the plate.

Slice your tenderloin and place a few fanned-out slices atop the puree.

Put your tobacco onions on top of your filet.

Drizzle herb oil around your plate.

Enjoy!