Christmas Main Surcharge - Quick (25 min) - Meat (Entrecote)

• Melt a knob of butter in a large frying pan over medium-high heat and fry the carrot, fennel and onion for 6 - 8 minutes, covered with a lid. 
• Remove the lid, add a splash of water and the za'atar and fry for another 2 - 4 minutes. Season with salt and pepper. Turn off the heat and keep covered warm until serving.
• Meanwhile, melt a knob of butter in a frying pan over high heat. When the butter is nice and hot, sear the beef tenderloin for 2 - 3 minutes per side.
• Prepare the stock. Chop the shallot into half rings.

• Transfer the beef tenderloin to an oven dish and roast for 6 - 8 minutes. Then, allow it to rest under aluminium foil for at least 3 minutes (see Tip). 
• Melt a knob of butter in the frying pan from the meat over medium-high heat and fry the shallot for 3 - 4 minutes.
• Deglaze with the white balsamic vinegar, then stir in the onion chutney and the stock. Bring to the boil and allow to reduce gently until serving.
• Meanwhile, roughly chop the pistachios and parsley.

Tip: If you prefer medium or rare, adjust the oven time to 2 - 3 for rare and 4 - 6 for medium.