Reverse-seared beef tenderloin roast with horseradish cream

Trim off any extra layer of fat and silver skin.

Fold the thinner tapered end over on itself and set it folded side down so the roast is an even width and thickness.

Tie the roast with butcher's twine at about one and a half inch intervals, with a granny knot twisted so it does not slip or a butcher's knot; do not cinch so tight that the string digs into the meat.

Dry brine: salt every side, sprinkle with a little MSG and season with black pepper.

Set on a rack over a tray for air circulation and refrigerate uncovered overnight, so the surface dries and the salt works in.

Insert a thermometer at an angle so it passes through the centre.

Roast in a 250 degree oven until the centre reaches 120, about an hour and a half.

For the horseradish cream, slice the chives; mix crème fraîche, minced chives and prepared horseradish with plenty of coarsely ground black pepper, salt and a little MSG at about eight to one; taste and adjust.

Roughly slice thyme and shallots for the sear.

Pull the roast at a core temperature of 125; cut it in half if it is too big for the skillet.

Melt butter in a really hot skillet and let it brown a little until piping hot.

Sear the beef as fast as possible, moving it around the pan, a few moments per side, leaving it a little longer on the bottom side.

Flip, add the shallots and thyme, and spoon the flavoured butter over the top; sear the remaining sides.

Return the roast to the tray, presentation side up, and pour the shallot and thyme butter over it. Resting is not needed after a reverse sear.

On a cutting board, snip and remove the twine and cut serving-sized slices; flip the seared end piece over when fanning the slices.

Dollop horseradish cream on a plate, lay slices of tenderloin over, and finish with coarse sea salt, black pepper, picked thyme leaves and a touch of olive oil.