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Beef tenderloin sous-vide

with baked sweet potato

    1h 50min

    Medium

Ingredientes

4 Porções
  • 800 G Beef tenderloin

  • 1 Beliscar Cayenne pepper

  • 100 G Cheddar cheese

  • 1 Colher de chá Coarse sea salt

  • 60 G Cranberries

  • 0,5 Colher de chá Curry powder

  • 2 Beliscar Freshly grated nutmeg

  • 3 Dedo do pé Garlic

  • 6 Colher de sopa Olive oil

  • 1 Colher de chá Pink peppercorns

  • 1 Colher de sopa Rapeseed oil

  • 3 Ramo Rosemary

  • 1 Colher de chá Smoked paprika

  • 250 G Soft butter

  • 4 Unidade Sweet potatoes

  • 4 Ramo Thyme

  • 60 G Walnuts

    European, German

    Beef, Meat dishes

    Lactose, Histamine

    , Stirrer

Preparação

  • Beef tenderloin sous-vide

    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.

  • Ingredientes

  • 800 G Beef tenderloin, 2 Dedo do pé Garlic, 3 Ramo Rosemary, 4 Ramo Thyme, 1 Colher de chá Pink peppercorns, 4 Colher de sopa Olive oil

  • Walnut & cranberry butter

    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.

  • Ingredientes

  • 250 G Soft butter, 1 Dedo do pé Garlic, 60 G Walnuts, 60 G Cranberries, 1 Colher de chá Smoked paprika, 0,5 Colher de chá Curry powder, 1 Beliscar Cayenne pepper, 1 Colher de chá Coarse sea salt

  • Baked sweet potatoes

    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.

  • Ingredientes

  • 4 Unidade Sweet potatoes, 2 Colher de sopa Olive oil, 100 G Cheddar cheese, 2 Beliscar Freshly grated nutmeg

  • Fry the steaks

    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.

  • Ingredientes

  • 1 Colher de sopa Rapeseed oil

Valor nutricional por porção

kcal

1321

Proteína

54.77 G

Óleo/gordura

104.77 G

Hidratos de carbono

41.98 G

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