Tip:
Highlight text to annotate it
X
Hello, I'm Alessandro of Spaghettibites.com. Today we're going to cook a beef tenderloin
with speck and red beer for your Epiphany's lunch.
Ingredients for four people are: 4 beef tenderloins of 200 gr each
8 slices of speck 2 tablespoons of Dijon mustard
1 glass of red beer mixed aromatic herbs (parsley, sage, thyme
and marjoram) 2 spoons of flour
4 boiled potatoes extra *** olive oil
salt a *** of butter
pepper
Preparation: chop finely fresh mixed aromatic herbs (parsley,
sage, thyme and marjoram)
and add them to the mustard
mixing well.
Spread the mustard on the edges of the fillet, then wrap it up with slices of speck,
and fix them with a kitchen string.
Sprinkle lightly with flour and cook.
Heat a frying pan, add the oil, and when it will be hot, add the tenderloin, cooking on both sides (around 2 minutes each side).
When the tenderloin is browned, reduce the heat and remove the excess oil
then add the butter, salt and blend with the red beer.
Add some marjoram, a bit of thyme and a pinch of pepper, and cook for about 5 minutes.
To prepare the side dish, chop coarsely the boiled potatoes, still hot in a bowl
add a little chopped parsley, olive oil, salt and pepper and mash everything with a fork.
Lay down the tenderloin, making sure to remove the string. Form quenelles with potatoes,
and garnish with the sauce and a few sprigs of fresh aromatic herbs. Beef tenderloin with speck, red beer and potatoes with herbs is ready. Enjoy