Roasted beef tenderloin with a Grana Padano crust, rosemary potatoes and beans with bacon
Difficulty
4 people
180 min
Frank Oehler
Ingredients:
- For the beef filet:
- 4 beef tenderloin medallions – 120 g each (approx. 3-4 cm thick)
- 2-3 garlic cloves
- 3-4 twigs of rosemary, salt, sugar
- For the Grana Padano crust:
- 60 g grated Grana Padano
- 20 g soft butter, 4 EL breadcrumbs
- 1 onion (or scallions), finely diced
- 1 TL normal mustard (optional)
- 2 EL chopped parsley, 1 yolk
- For the potatoes with rosemary:
- 800 g very small potatoes
- 4 twigs of rosemary
- 2 garlic cloves
- sea salt, pepper, olive oil
- For the gravy:
- 1 l veal stock
- 200 ml port wine
- 30 g butter, 3 juniper berries
- 1 twigs of rosemary
- 2 onions, 1 carrot, ¼ celeriac
- ½ l water, 50 g peanut or corn oil
- 1 bay leaf, 1 clove, 1 twings of thyme
- 1 tsp tomato paste, ½ leek
- For the beans with bacon:
- 500 g green beans
- 3 stalks/twigs of savory, chopped
- 3 stalks/twigs of savory, chopped
- 1 small onion
- salt, pepper, pinch of sugar/h4>
Preparation: