Ingredients – Beef Tenderloin
- 600 g beef tenderloin, trimmed
- 1 tbsp red port wine
- 2 tbsp soy sauce
- 2 tsp salt
- 2 tbsp sugar
- 1 tbsp lavender flowers,
- dried and ground
Preparation – Beef Tenderloin
Thoroughly mix all ingredients for the marinade. Brush the beef with half of the marinade and roll up using cling film. Vacuum-seal and cook on Steam 59 °C for 30 minutes. Then brown well on all sides and glaze with the remaining marinade.
Ingredients – Blackcurrant-
- Onion Crème
- 300 g red onions
- 1 clove of garlic
- 40 g butter
- 100 ml red wine
- 50 g blackcurrant purée
- 2 tbsp blackcurrant or raspberry vinegar
- 150 ml vegetable stock
- 1 pinch lavender, ground
- Salt, pepper
Preparation – Blackcurrant-Onion Crème
Finely slice onions and garlic. Sweat in the butter for about 5 minutes. Add red wine and vegetable stock. Reduce to half volume. Add remaining ingredients and simmer until nearly all liquid has evaporated. Puree very fine.
Ingredients – Confit of Radish
- 400 g radish, stems removed
- 50 ml beetroot juice
- 200 ml vegetable stock
- 50 ml raspberry vinegar
- 1 pinch salt and sugar
- 150 g butter
Preparation – Confit of Radish
For the stock, boil up everything together except the radishes and then purrée. Finely slice radishes and cook in the stock until soft.
Settings – Beef tenderloin
30 minutes | Steam 59 °C
Serving suggestion
Arrange blackcurrant-onion crème with confit of radish on plate. Place meat on top. Complemented very well by port-wine potato purée and lavender jus.