Beef Tenderloin with Cranberry Veal Jus
with potato gratin, Brussels sprouts, bacon & pecans
MISE EN PLACE
Earlier in the day:
- Sear the beef tenderloin
- Make the jus
- Boil the vegetables
20 - 25 minutes before serving:
- Bake the potato gratin
- Roast the beef tenderloin
- Finish the vegetables & bacon lardons
- Reheat & finish the jus
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Ribeye steak
30 g
Veal jus
(Contains: Selderij)
40 g
Cranberry chutney
½ piece
Parsnip
1 sprig
Fresh rosemary
1 piece
Garlic
75 g
Sliced carrots
10 g
Chopped pecans
(Contains: Pecannoten May be present: Pinda's, Noten, Sesamzaad)
½ piece
Shallot
75 g
Brussels sprouts
(Contains: Selderij)
190 g
Potato gratin
(Contains: Ei, Melk (inclusief lactose))
25 g
Bacon lardons
2.5 g
Fresh curly parsley
(May be present: Selderij)
¼ sachet(s)
Dried thyme
¼ sachet(s)
Dried rosemary
Not included in your delivery
½ tablespoon
Balsamic vinegar
45 g
[Plant-based] butter
1 tablespoon
Honey [or plant-based alternative]
½ piece
Low sodium vegetable stock cube
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 200°C. Take the beef tenderloin out of the fridge and allow it to reach room temperature.
- Cut the parsnip into matchsticks of around 0.5cm thickness.
- Finely chop the shallot and crush or mince the garlic.
- Discard the plastic from the potato gratin and bake in the oven for 20 minutes or until golden-brown.
- Melt a third of the butter in a frying pan over high heat. Sear the beef tenderloin for 2 - 3 minutes per side, then transfer to an oven dish.
- Top with half of the fresh rosemary, then roast in the oven (see below for the exact cooking time).
- Allow to rest under aluminium foil until serving.
150g: 4 - 5 minutes
300g: 6 - 8 minutes
450g: 9 - 12 minutes
600g: 10 - 13 minutes
- Boil plenty of water in a large pot and crumble in the stock cube (see pantry for amount).
- Cook the parsnip, Brussels sprouts and carrots for 4 - 5 minutes until done, covered, then drain and set aside.
- Melt another third of the butter in a large frying pan over medium-high heat. Fry the Brussels sprouts, carrot, garlic and parsnip with the thyme, dried rosemary and half of the honey for 1 - 2 minutes. Season to taste with salt and pepper.
- Place the same pan you used for the beef over medium heat. Fry the shallot with the rest of the fresh rosemary for 2 - 3 minutes, then deglaze with the balsamic vinegar.
- Add the cranberry sauce, veal jus and water (see pantry for amount). Mix well and allow to reduce gently for 2 minutes, then turn off the heat.
- Shortly before serving, stir in the rest of the butter.
- Remove the rosemary and season to taste with salt and pepper.
- Place another frying pan over medium-high heat and fry the bacon lardons for 3 - 4 minutes.
- Add the pecans and half of the honey and fry for 2 more minutes.
- Finely chop the parsley in the meantime.
- Top the vegetables with the bacon lardons and pecans.
- Garnish the potato gratin with the parsley.
- Slice the beef tenderloin against the grain and transfer it to a serving platter. Garnish with the rosemary.
- Serve the cranberry veal jus alongside.
