Beef tenderloin with truffle mayo and bread chips

Mix together 4 tbsp truffle pesto and 3 tbsp mayonnaise in a bowl. Pre-heat the Tepan grill to 220°C and the X BO to 90°C/0% humidity. Season 200 g beef tenderloin generously with salt then sear it in 1 tbsp cooking olive oil on the Tepan (or in a frying pan over a medium to high heat) for 3 minutes per side. Put the meat on the universal tray, insert the food thermometer and cook in the X BO until the core temperature reaches 56°C. In the meantime, grill 10 slices rye bread (cut to approx. 2-mm thick) with some oil until crispy and golden brown, strain on some kitchen roll and lightly salt. Wash 12 small flat parsley leaves and shake them dry. Put a dab of mayonnaise on each spoon. Season the cooked beef with ground pepper, cut it lengthwise into 0.5-cm thick slices, roll up the slices and put one roll on each spoon. Break off a small piece of bread chip and arrange it on top. Garnish with parsley.

Preparation in a conventional oven

Put the beef tenderloin in the oven and cook at 90°C (fan) for around 20 minutes. Use a manual meat thermometer to check if the core temperature has reached 56°C.