Rosemary Butter Beef Tenderloin by Andrea Naranjo Farfán From TP in Colombia
INGREDIENTS
HOW TO PREPARE
For the pea sauce: • ½ cup fresh peas • 125 grams heavy cream • 1 tablespoon butter • 1 tablespoon garlic powder • Salt and black pepper to taste • 3 fresh mint leaves For the candied cubes with goat cheese: • 150 grams (about 1 cup) of the small brown tuber mashua (Tropaeolum tuberosum), washed and cut • 100 grams goat cheese • 2 tablespoons butter • 200 ml milk • Salt and black pepper to taste • 1 tablespoon garlic powder For the potato rösti with parmesan cheese: • 2 medium potatoes, peeled and grated • 250 grams parmesan cheese, grated • 1 tablespoon butter • 1 tablespoon garlic powder • Salt and black pepper to taste For the beef tenderloin with rosemary butter: • 2 (about 150-200 grams each) beef loin medallions • 125 grams butter • 2 sprigs fresh rosemary • 1 tablespoon garlic powder • ½ tablespoon olive oil • Salt and black pepper to taste
01. Prepare the pea sauce by cooking the peas in boiling water for about 5 minutes until tender. 02. In a blender, combine the peas, heavy cream, milk, garlic, and butter. Blend until smooth. 03. Add salt, pepper, and fresh mint leaves to taste. Set aside. 04. Make the candied small brown tuber mashua cubes (Tropaeolum tuberosum) with goat cheese. In a pan, heat butter and olive oil over medium heat. Add the cubes and cook until golden brown, around 10 to 15 minutes. Season with garlic, salt, black pepper, and fine herbs. Stir well, then finish by adding crumbled goat cheese on top. Set aside. 05. Start preparing the parmesan potato rösti. Grate the potatoes and remove excess water by pressing with a towel. In a bowl, mix the grated potatoes with parmesan, garlic powder, salt, pepper, and herbs. 06. Heat olive oil and butter in a pan. Form small patties with the potato mixture and cook until golden and crispy on both sides. Set rösti aside. 07. Season the beef tenderloin with salt and pepper. In a hot pan, sear the beef with olive oil until browned on all sides. 08. Add butter, garlic, and rosemary to the pan, and baste the beef with the melted butter until it reaches your preferred doneness. 09. Let the meat rest for a few minutes before slicing. 10. Add the rösti and candied cubes with goat’s cheese to the sliced beef and top with the pea sauce.
Global Meat Classics | Tastes That Cross Borders
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