Beef Tenderloin with Cauliflower and Sorrel Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 664 kcal | (32 %) | ||
| Protein | 48.2 g | (49 %) | ||
| Fat | 48.6 g | (42 %) | ||
| Carbohydrates | 5 g | (3 %) |
Ingredients
- Ingredients
- 600 grams Beef fillet
- salt
- freshly ground pepper
- 30 grams clarified butter
- 600 grams Cauliflower
- 4 egg yolks
- 1 tsp sugar
- 1 Tbsp lemon juice
- 125 milliliters white wine
- 100 grams cold butter (cubed)
- 1 small bunch Sorrel
- coarsely ground peppers
Preparation steps
Preheat oven to 100°C (approximately 200°F). Rub the tenderloin with salt and pepper. Heat the clarified butter and brown the beef on all sides. Place in the oven and continue to cook for 20 minutes. Remove, tent with aluminum foil and let rest for 10-15 minutes.
Rinse and cook the cauliflower for 15-20 minutes in boiling salted water. Drain the water and keep the cauliflower warm. Whisk together the yolks with salt, pepper, sugar, lemon juice and wine. Set on the hot water bath over low heat until sauce is thick and smooth. Gradually whisk in the cold butter cubes until melted. Chop the sorrel finely and stir into the sauce.
Place the cauliflower onto four plates and top with sorrel sauce. Cut the beef into slices, arrange on the plates and serve with freshly ground pepper.
