By Chef Faisal – Prep Time: 20mins – Cook Time: 8mins – Serves 1
Ingredients
Beetroot sauce: 40 g roasted beetroot, 30 ml blueberry purée, 5 ml pomegranate molasses, 20 ml water, 5 g butter, 1 pinch sea salt, and 1 pinch black pepper powder.
Roasted beetroot: 60 g beetroot, 10 ml olive oil, 1 pinch sea salt, and 1 pinch black pepper powder.
Grilled vegetables: 5 pcs asparagus, 2 pcs French beans, 5 ml olive oil, 1 pinch sea salt, 1 pinch black pepper powder, and 1 pinch Italian seasoning.
Stuffed tenderloin: 150 g beef tenderloin, 40 g spinach, 20 g sundried tomato, 1 pinch sea salt, and 1 pinch black pepper powder.
For assembly: 60 g beetroot sauce, 4 pcs grilled stuffed tenderloin, 7 pcs grilled vegetables, 1 pinch chopped dill leaves, and 1 pinch dried cranberries.
Method
For the beetroot sauce, blend all the ingredients in a sauce blender for 3 minutes. Transfer to a saucepan and cook over medium heat for 5 minutes.
For the roasted beetroot, cut the beetroot into 1-inch cubes and toss with salt, pepper, and olive oil. Spread on a tray and roast in a preheated oven at 220°C for 20 minutes.
For the stuffed tenderloin, slice the tenderloin lengthwise into four strips. In a bowl, mix the spinach, sundried tomato, salt, and pepper. Divide the mixture into four portions, stuff each beef strip, and roll tightly. Grill the tenderloin on all sides until browned.
For the grilled vegetables, blanch the vegetables first. In a frying pan, toast them with olive oil and seasoning.
For assembly, spread the beetroot sauce on a plate and arrange the grilled tenderloin on top. Place the grilled vegetables beside it and garnish with dill leaves and dried cranberries.
