200 g beef tenderloin
2 tbsp cooking oil
1 piece egg
1 tsp lemon juice
1 tsp mustard
3 sprig parsley
1 pinch pepper (ground)
125 g rapeseed oil
1 piece rye bread
1 pinch salt
1 tsp sea salt
0.5 tsp truffle paste
Preheat the Tepan stainless steel grill to 220°C.
Heat the oil on the Tepan stainless steel grill and spread it around. Season the fillet of beef and sear it for 3 minutes on each side.
Ingredients
200 g beef tenderloin, 0.5 tsp sea salt, 1 tbsp cooking oil
Preheat the BORA X BO to 90°C / 0%.
Place the beef fillet on a universal tray.
Once the BORA X BO has heated up, put the food in the middle of the oven. Insert the food thermometer and cook the meat until it reaches a core temperature of 56°C.
Separate the egg. Blend the egg yolk and other ingredients briefly and thoroughly in a tall container.
Store the egg white in the fridge for future use.
Ingredients
1 piece egg, 1 tsp mustard, 1 tsp lemon juice, 0.5 tsp truffle paste
Add the rapeseed oil and blend for 30 seconds until a creamy consistency is achieved. Season with salt.
Ingredients
125 g rapeseed oil, 1 pinch salt
Heat the oil on the Tepan stainless steel grill and spread it around. Cut the bread into 2-mm thin slices.
Toast the bread slices until golden brown, then place on some kitchen roll and season with salt.
Ingredients
1 tbsp cooking oil, 1 piece rye bread, 0.5 tsp sea salt
Wash the parsley, shake it dry and pluck the leaves.
Ingredients
3 sprig parsley
Spread the mayonnaise on the spoons.
Season the fillet of beef with pepper. Slice thinly lengthwise, roll up and place on the spoons.
Break the bread crisps into small pieces and place one piece on each spoon. Garnish with parsley.
Ingredients
1 pinch pepper (ground)
155.25
4.72 g
14.00 g
3.03 g
