Beef tenderloin with puntarelle and salsa

Beef tenderloin with puntarelle and salsa



Remove the leaves from the puntarelle heads so that only the cores remain. Wash the leaves and cut them into thin strips for the salad. Put the strips in a bowl. In a smaller bowl, mix together the vinegar, olive oil, salt and pepper then set the vinaigrette aside. Break the puntarelle cores into individual parts, trim the stalks so that the cores can stand up on the plate when serving. Put the puntarelle cores on the perforated tray and cook them for around 7 minutes in the BORA X BO using the “Asparagus” automatic programme or the “Steam vegetables” preset in the classic function. Once the cooking time is over, set the tray with the puntarelle cores aside. 



Squeeze the lime. Peel and finely dice the onion. Put the lime and diced onion in a bowl. Cut a cross into the top and bottom of the tomatoes and pour hot water over them (or add them to the X BO for 2 minutes while cooking the puntarelle), then plunge them into iced water and remove the skin. Finely dice the tomatoes, remove the stalk bases and add them to the bowl. Wash the herbs, shake them dry, finely chop them and add them to the salsa. Wash and quarter the pepper then remove the stalk base, white ribs and seeds. Wash the chilli pepper, cut it in half lengthwise and remove the stalk base, white ribs and seeds. Roast both of them in the BORA X BO (230°C/-100% humidity) for 8 minutes. Leave to cool slightly, then peel the pepper (as much as possible), dice it and add it to the bowl. Chop the chilli pepper into small pieces. Add the vinegar and agave syrup then season with salt and pepper. Ideally, leave the salsa to marinate for 30 minutes, then finish off with olive oil.  



Remove the fat and silverskin from the tenderloin, cut off the head and tail parts and keep them in the fridge for subsequent use (you could make tartare out of them, for example). Put the meat on the pre-heated universal tray and cook it in the BORA X BO with the “Beef tenderloin” automatic programme. Wash the herbs and shake them dry. Peel and halve the garlic. After the 2nd stage of the “Sear” automatic programme, add the herbs and garlic to the meat and finish cooking. 



Prepare the salad by mixing the puntarelle leaves with the vinaigrette.Put some salsa in the middle of each plate. Arrange the puntarelle on the left side of the plate and season with fleur de sel, ground pepper, lemon juice and olive oil. Cut the tenderloin into four equal-sized pieces and season with fleur de sel and ground pepper. Put the tenderloin on the salsa and top with some salad.  

Prep. time: approx. 60 min.  
Baking/cooking time: approx. 30 min. 
Resting time: 5 min.  




  • 2 puntarelle heads   
  • Fleur de sel  
  • Ground pepper  
  • White balsamic vinegar  
  • Olive oil  
  • Lemon juice  



  • 1 lime   
  • 1 medium-sized red onion   
  • 5 medium-sized vine tomatoes   
  • 1 bunch of chervil   
  • 1 bunch of tarragon   
  • 1 red pepper   
  • ½ chilli pepper (e.g. Spanish red pepper)   
  • Smoked sea salt   
  • Ground pepper
  • 1½ tbsp balsamic vinegar
  • 1 tsp agave syrup (or honey)
  • Olive oil  



  • 800 g beef tenderloin  
  • 2 sprigs of rosemary  
  • 2 sprigs of thyme  
  • ½ fresh garlic bulb 
  • Fleur de sel   
  • Ground pepper  

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