🍽️ Beef tenderloin with rosemary on rocket salad

Name: Beef tenderloin with rosemary on rocket salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bunch soup vegetables; 600 g beef fillet (kitchen-ready, whole piece); salt; pepper (from the mill); 2 sprigs rosemary; 20 g clarified butter; 1 tsp tomato paste; 100 ml dry red wine; 200 ml broth; 100 ml whipping cream (at least 30% fat content); 1 tbsp flour; 1 tbsp soft butter; 1 bunch arugula (approx. 100 g); 1 clove garlic; 150 g cream cheese; 16 green, pitted olives; 1 egg; 150 g breadcrumbs; 500 ml vegetable oil (for frying)

1702 kcal · 30 min · 4 servings

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Ingredients

1 bunch soup vegetables
600 g beef fillet (kitchen-ready, whole piece)
salt
pepper (from the mill)
2 sprigs rosemary
20 g clarified butter
1 tsp tomato paste
100 ml dry red wine
200 ml broth
100 ml whipping cream (at least 30% fat content)
1 tbsp flour
1 tbsp soft butter
1 bunch arugula (approx. 100 g)
1 clove garlic
150 g cream cheese
16 green, pitted olives
1 egg
150 g breadcrumbs
500 ml vegetable oil (for frying)

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Peel the vegetables and chop them into coarse cubes.
3. Wash the beef tenderloin, pat it dry, and remove any sinews.
4. Season the tenderloin generously with salt and pepper.
5. Wash the rosemary, shake it dry, and pluck off the needle-like leaves.
6. Melt ghee in a pan and sear the tenderloin on all sides until browned.
7. Add the rosemary and cook everything for another two minutes.
8. Place the meat on a baking sheet lined with baking paper.
9. Cook the tenderloin in the preheated oven for 15 to 20 minutes depending on your desired level of doneness.
10. Sweat the vegetables in the pan juices from the meat.
11. Stir in the tomato paste and let it color briefly.
12. Deglaze the mixture with wine and reduce the liquid by half.
13. Add the broth and cream and let the sauce simmer for ten minutes over medium heat.
14. Season the sauce with salt and pepper to taste.
15. Thicken the sauce if necessary with a beurre manié (equal parts flour and butter kneaded together).
16. Sort through the rocket, wash it, remove damaged leaves, and spin it dry.
17. Peel the garlic and chop it finely.
18. Mix the garlic with the cream cheese and season the mixture with salt and pepper.
19. Fill the mixture into a piping bag fitted with a small star tip.
20. Stuff the well-drained olives with the cream cheese mixture.
21. Coat the stuffed olives first in beaten egg and then in breadcrumbs.
22. Fry the olives in hot oil until golden brown.
23. Remove the beef tenderloin from the oven and let it rest for five minutes.
24. Remove the fried balls with a slotted spoon and let them drain on kitchen paper.
25. Slice the beef tenderloin.
26. Arrange the meat slices on a platter together with the rocket, rosemary, and fried balls.
27. Drizzle the dish with some sauce and serve.

Nutrition per serving

kcal: 1702
Protein: 45 g · Fett/Fat: 152 g · Carbs: 39 g