800 G Beef tenderloin
1 Szczypta Cayenne pepper
100 G Cheddar cheese
1 Łyżeczka Coarse sea salt
60 G Cranberries
0,5 Łyżeczka Curry powder
2 Szczypta Freshly grated nutmeg
3 Palec Garlic
6 Łyżka stołowa Olive oil
1 Łyżeczka Pink peppercorns
1 Łyżka stołowa Rapeseed oil
3 Oddział Rosemary
1 Łyżeczka Smoked paprika
250 G Soft butter
4 Sztuka Sweet potatoes
4 Oddział Thyme
60 G Walnuts
Remove the fat and sinews from the beef tenderloin and cut the meat into similarly sized steaks of around 200 g each. Peel and halve the garlic. Wash the rosemary and thyme and shake them dry. Place the meat in a vacuum bag together with the herbs, peppercorns, garlic and olive oil and vacuum seal. Cook the beef sous-vide in a hot bain-marie for 1 hour 30 minutes at a constant temperature of 54 degrees.
Składniki
800 G Beef tenderloin, 2 Palec Garlic, 3 Oddział Rosemary, 4 Oddział Thyme, 1 Łyżeczka Pink peppercorns, 4 Łyżka stołowa Olive oil
Put the soft butter in a bowl. Peel the garlic and pass it through a garlic press into the butter. Coarsely chop the walnuts and cranberries. Add both to the butter together with the spices and salt and beat with a hand mixer for 5 minutes. Place the butter on some cling film, shape into a roll and refrigerate until ready to use.
Składniki
250 G Soft butter, 1 Palec Garlic, 60 G Walnuts, 60 G Cranberries, 1 Łyżeczka Smoked paprika, 0,5 Łyżeczka Curry powder, 1 Szczypta Cayenne pepper, 1 Łyżeczka Coarse sea salt
Preheat the oven to 200°C (top/bottom heat). Wash the sweet potatoes, gently prick them with a fork, sprinkle with salt and pepper and drizzle with olive oil. Cook the sweet potatoes in the oven for 40–45 minutes until soft. Coarsely grate the cheddar. Cut into the potatoes from the top, loosen the insides with a fork, season with nutmeg and fill with cheddar cheese. Keep warm in the oven at 50 degrees.
Składniki
4 Sztuka Sweet potatoes, 2 Łyżka stołowa Olive oil, 100 G Cheddar cheese, 2 Szczypta Freshly grated nutmeg
Heat a frying pan with rapeseed oil over a high heat and sear the cooked beef tenderloin for 30 seconds on each side. Serve the steaks with sweet potatoes and walnut & cranberry butter.
Składniki
1 Łyżka stołowa Rapeseed oil
1321
54.77 G
104.77 G
41.98 G