Roasted beef tenderloin with a Grana Padano crust, rosemary potatoes and beans with bacon
Difficulty
4 people
180 min
Frank Oehler
Ingredients:
For the beef filet:
4 beef tenderloin medallions – 120 g each (approx. 3-4 cm thick)
2-3 garlic cloves
3-4 twigs of rosemary, salt, sugar
For the Grana Padano crust:
60 g grated Grana Padano
20 g soft butter, 4 EL breadcrumbs
1 onion (or scallions), finely diced
1 TL normal mustard (optional)
2 EL chopped parsley, 1 yolk
For the potatoes with rosemary:
800 g very small potatoes
4 twigs of rosemary
2 garlic cloves
sea salt, pepper, olive oil
For the gravy:
1 l veal stock
200 ml port wine
30 g butter, 3 juniper berries
1 twigs of rosemary
2 onions, 1 carrot, ¼ celeriac
½ l water, 50 g peanut or corn oil
1 bay leaf, 1 clove, 1 twings of thyme
1 tsp tomato paste, ½ leek
For the beans with bacon:
500 g green beans
3 stalks/twigs of savory, chopped
3 stalks/twigs of savory, chopped
1 small onion
salt, pepper, pinch of sugar/h4>
Preparation:
Mix all ingredients for the Grana Padano crust in a bowl. Form small balls then flatten them into circles (about 5 mm thick). The circles should be as big as the filets. Keep them in the fridge until needed.
Wash the potatoes and parboil them in plenty of salted water and 2 twigs of rosemary for about 15 min, let them cool down, then peel them. Fry them with olive oil, sea salt, garlic and pepper. Garnish with the remaining, chopped, rosemary.
Boil the beans until they are cooked but still have a bite then run them under cold water. Dice onions and bacon and gently fry them in a pan.
Add the cooked beans and season it with savory, salt, pepper and sugar. Do not add too much salt, as the bacon is already salty. Salt and sugar the beef tenderloin and fry in olive oil for 1 minute each side.
Place a circle of Grana Padano crust on each filet and grate some fresh Grana Padano on top. Put them in a shallow dish with the crushed garlic cloves and rosemary twigs and place them in the pre-heated oven for eight minutes (220°C), (the internal temperature will be of around 54°C)
Once taken out of the oven, cover the filets and let them cool down. (Meanwhile finish cooking the beans and potatoes).
To serve, garnish with the vegetables and pour a little gravy on the side
For the gravy (ca. 2h cooking time):
Cut onions, carrots, leek and celeriac roughly and cook them in a light oil (such as corn or peanut). Then add the tomato paste and stir well.
Add three times some water (should be nicely glazed) and finally with a good splash of port wine.
Add the stock, thyme and rosemary and let it simmer for about 2 hours. Then strain the gravy through a fine sieve.
Reduce it to 100ml and finish the gravy by whisking it with 30 g of butter.
Cook’s Tips:
– If time is short, just use a good quality gravy mix, adding some port and butter and whisking well.
– If savory is hard to get (it is very popular in Germany), then try some oregano or other herb of preference. But, try to find it….it is worth it!
Bake for 8 minutes at 220 degrees.
Add some more coarsely grated Grana Padano before serving.
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