Premium 2 - Filet Mignon - use EID: Peppercorn sauce
with roasted mini Roma tomatoes and arugula
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Tournedos
½ stuk(s)
Sjalot
150 gram
Mini-romatomaten
30 gram
Rucola
90 gram
Casarecce
(Bevat: Tarwe, Gluten Kan bevatten: Soja, Lupine, Ei, Mosterd)
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
40 gram
Pesto genovese
(Bevat: Cashewnoten, Melk (inclusief lactose) Kan bevatten: Pinda's, Noten)
10 gram
Grana Padanovlokken DOP
(Bevat: Ei, Melk (inclusief lactose))
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Zwarte balsamicoazijn
1 tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Preheat the oven to 200°C.
- Boil plenty of salted water in a pot or saucepan.
- Take the beef tenderloin out of the fridge and allow it to reach room temperature.
- Chop the shallot into thin rings.
- Halve the mini Roma tomatoes.
- Cook the casarecce for 10 - 12 minutes, reserve some pasta water, then drain and back to the pot.
- Meanwhile, melt a generous 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 (see Tip).
- Transfer the meat to an oven dish, season with salt and pepper, and roast for 5 - 10 minutes in the oven.
Tip: the exact cooking time depends on your oven. If you would prefer the beef to be less rare, roast it for at least six minutes or sear it a little longer in the frying pan.
- Reheat the frying pan over medium heat, and fry the shallot and mini Roma tomatoes for 4 - 5 minutes.
- Deglaze with the black balsamic vinegar, add the honey and fry for another minute. Season with salt and pepper.
- When the pasta is done, mix it with the pesto and a splash of pasta water, as preferred. Season with salt and pepper.
- Divide the arugula over deep plates and top with the pasta pesto and the fried vegetables.
- Slice the beef tenderloin and serve on top.
- Garnish with the Grana Padano and tear the basil leaves over the dish.
