Beef Tenderloin with Rosemary and Arugula Salad
Ingredients
- Ingredients
- 1 bunch Soup vegetables
- 600 grams Beef fillet (trimmed)
- salt
- freshly ground peppers
- 2 sprigs rosemary
- 20 grams clarified butter
- 1 tsp Tomato paste
- 100 milliliters dry Red wine
- 200 milliliters Broth
- 100 milliliters Whipped cream
- 1 Tbsp Pastry flour (optional)
- 1 Tbsp softened butter (optional)
- 1 bunch Arugula (100 grams) (approximately 3 1/2 ounces)
- 1 garlic clove
- 150 grams cream cheese
- 16 green, pitted Olives
- 1 egg
- 150 grams breadcrumbs
- 500 milliliters vegetable oil (for frying)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel the soup vegetables and coarsely chop. Rinse the beef, pat dry and season with salt and pepper. Rinse the rosemary, shake dry and pluck the needles.
In a skillet, melt the butter and sear the tenderloin on all sides. Add the rosemary and cook for another 2 minutes. Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked to your liking.
Meanwhile, sauté the vegetables in the pan drippings, stir in the tomato paste then deglaze with the wine. Boil down to around 1/2 the original volume, add the broth and cream and simmer for 10 minutes over medium heat. Season with salt and pepper. For a thicker gravy, mix the flour and butter together, add to the sauce and continue stirring until thickened.
Rinse the arugula, trim and shake dry. For the stuffed olives: Peel the garlic, chop finely and mix with the cream cheese. Season with salt and pepper, transfer to a piping bag fitted with a small plain tip and stuff the olives.
Dip the olives in beaten egg and then in breadcrumbs. Fry until golden brown in hot oil. Remove the beef from the oven and let rest for 5 minutes.
Remove the fried olives with a slotted spoon and drain on paper towels. Slice the beef and distribute between serving plates along with the arugula. Sprinkle with rosemary and fried olives and drizzle with sauce.
