By Chef Faisal – Prep/cook : 30min – Serves: 1
Ingredients
500g beef tenderloin
1 tsp sea salt
1 tsp black pepper
1 tsp fresh thyme
for the creamy anchovy sauce
1 tbsp butter
10g chopped white onion
1⁄2 tbsp chopped garlic
50g sliced brown mushroom
1⁄2 tsp sea salt
1⁄2 tsp white pepper powder
15g chopped anchovy
1 cup cooking cream
2 tsp Dijon mustard
1 tsp dry oregano
for the steamed vegetables
25g carrot
25g broccoli
25g sweet potato
25g sweet corn ribs
1⁄2 tsp sea salt
1 tsp black pepper
2 tsp olive oil
1 tsp dry oregano
1⁄2 tsp smoked paprika powder
for the beef tenderloin
150g grilled beef tenderloin
60g sautéed vegetables
60g creamy anchovy sauce
1 pinch chopped parsley
1 tsp fresh thyme
Method
In a mixing bowl, combine sea salt, black pepper, and fresh thyme and marinate the beef tenderloin with the mixture.
for the creamy anchovy sauce
In a cooking pot, melt butter and sauté chopped onion, garlic, and sliced brown mushrooms until golden. Add sea salt, white pepper powder, chopped anchovy and cooking cream. Combine well.
Stir in Dijon mustard and dry oregano and cook on a low heat for 10 minutes until the sauce thickens.
for the steamed vegetables
Preheat the oven to 220°C.
Cut the vegetables into cubes. In a mixing bowl, combine sea salt, black pepper, olive oil, dry oregano and smoked paprika powder with the vegetables and roast in the oven for 20 minutes.
for the beef tenderloin
Grill the marinated tenderloin on medium heat for 8 minutes on each side done to your preference.
for plating and serving
Place the grilled tenderloin on a plate alongside the roasted vegetables. Pour the creamy anchovy sauce over the tenderloin.
Garnish with chopped parsley and a sprig of fresh thyme. Enjoy the dish.
