Roasted Beef Tenderloin with Parsley Pesto
Ingredients
- For the beef and sauce
- 750 grams Beef fillet
- freshly ground peppers
- 5 slices Bacon
- 2 Tbsps vegetable oil
- 100 milliliters dry Red wine
- 200 milliliters Veal stock
- salt
- For the pesto
- 1 handful parsley
- 1 garlic clove
- 2 Tbsps blanched almonds
- 20 grams Parmesan
- 70 milliliters olive oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 140°C (approximately 285°F).
Wash the beef, pat dry, and season with pepper to taste. Wrap the beef with the bacon. Heat the oil in a skillet. Add the beef and sear until golden on all sides. Place in the oven with a drip pan underneath. Cook to desired doneness, about 20-25 minutes depending on thickness. The temperature for a pink center will be 55-60°C (approximately 130-140°F).
For the sauce: Pour the red wine into the skillet. Add the veal stock, bring to a boil and reduce to a 1/4. Season with salt and pepper to taste.
For the pesto: Rinse the parsley, shake dry, pluck leaves from stems and place in a blender. Peel the garlic and add to the blender along with the almonds and Parmesan. Puree while adding the oil in a steady stream, until a creamy paste has formed. Season with lemon juice, and salt and pepper to taste.
For serving: Remove the beef from the oven, wrap in aluminum foil and rest for 8 minutes. Cut into slices and serve on plates with the sauce and pesto. If desired, serve with butter beans and potato gratin.
