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🍽️ Juicy beef tenderloin with colorful vegetables and fresh herb sauce

881 kcal · 30 min · 4 servings

Ingredients

• 8 stalks green asparagus
• 150 g kohlrabi
• salt
• 200 g cauliflower florets
• 8 baby carrots (with greens)
• 150 g green peas
• 200 g mixed herbs (e.g. chervil, sorrel, chives, borage, cress, burnet)
• 2 garlic cloves
• 2 tbsp peeled pine nuts
• 180 ml olive oil
• 30 g freshly grated parmesan
• pepper (from the mill)
• 1 dash lemon juice
• 4 beef filet steaks (kitchen-ready, 160-180 g each)
• 2 tbsp vegetable oil
• 2 tbsp butter

Instructions

1. 1. Wash the vegetables thoroughly and clean them.
2. 2. Peel the asparagus and cut it into pieces about 3 centimeters long.
3. 3. Peel the kohlrabi and cut it into bite-sized pieces.
4. 4. Bring a pot of salted water to a boil.
5. 5. Cook the cauliflower in the boiling water for 6 minutes.
6. 6. Cook the carrots in the boiling water for 5 minutes.
7. 7. Cook the peas and asparagus in the boiling water for 3 to 4 minutes.
8. 8. Drain all the vegetables and rinse them with cold water to stop the cooking process.
9. 9. Let the vegetables drain well.
10. 10. Preheat the oven to 140 degrees Celsius with top and bottom heat.
11. 11. Wash the fresh herbs thoroughly.
12. 12. Shake the herbs dry.
13. 13. Pluck the leaves from the stems.
14. 14. Set aside about one-third of the herbs to use as decoration later.
15. 15. Peel the garlic.
16. 16. Chop the garlic coarsely.
17. 17. Heat a pan without fat.
18. 18. Lightly toast the pine nuts in the pan.
19. 19. Remove the toasted pine nuts from the pan and set them aside.
20. 20. Put the remaining herbs, garlic, pine nuts, and olive oil into a blender.
21. 21. Blend the mixture into a smooth sauce.
22. 22. Fold the grated Parmesan into the sauce.
23. 23. Season the sauce with salt, pepper, and a splash of lemon juice.
24. 24. Wash the beef tenderloin.
25. 25. Pat the meat dry with a kitchen towel.
26. 26. Press the meat slightly flat.
27. 27. Season the meat with salt and pepper.
28. 28. Heat a pan with oil.
29. 29. Sear the meat on all sides.
30. 30. Place the meat in the preheated oven.
31. 31. Cook the meat for about 8 minutes until it is pink inside.
32. 32. Heat a separate pan.
33. 33. Melt the butter in the pan.
34. 34. Add the prepared vegetables to the pan.
35. 35. Toss the vegetables briefly to warm them up.
36. 36. Season the vegetables with salt and pepper.
37. 37. Take pre-warmed plates.
38. 38. Place the meat on the plates.
39. 39. Place the warm vegetables next to the meat.
40. 40. Drizzle the dish with the herb sauce.
41. 41. Garnish the dish with the reserved herbs.
42. 42. Serve the dish immediately.

Nutrition per serving

• kcal: 881
• Protein: 55 g · Fett/Fat: 67 g · Carbs: 17 g