Beef Tenderloin with Cranberry Veal Jus

• 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.