Beef tenderloin is a great choice for pan-frying or roasting. Its cooking requires certain precautions. Its meat is particularly lean, it dries out and hardens easily if it is not cooked properly: too high heat or long cooking time.
INGREDIENTS:
4 PERS.
800 g of beef tenderloin
-2 cloves garlic
-40 g of butter
- half a bunch of parsley
-2 tsp. breadcrumbs
-2 tsp. tablespoon olive oil
-1 C. mustard
-1 C. of Provence herbs
-salt
-1 C. 1/2 teaspoon green pepper
-1 C. teaspoon pepper
PREPARATION:
1.
Preheat the oven th.7 (210 ° C) for 10 min.
2.
Soften the butter.
3.
Peel the garlic and chop it.
4.
Wash the parsley and chop it.
5.
Incorporate these two ingredients into the butter and mix.
6.
Then add the Provence herbs, the green and crushed peppers, the mustard and 1 tbsp. of breadcrumbs.
7.
Salt the fillet and place it in a dish.
8.
Drizzle with olive oil and bake for 15 minutes.
9.
At the end of this period, remove the cooking juice.
10.
Leave to rest for 10 minutes.
11.
Remove the meat from the dish.
12.
Add 5 cl of water and peel the juices from the walls.
13.
Homogenize everything.
14.
Reserve the resulting sauce.
15.
Return the roast to the pan and coat it with the fragrant butter before covering it with the rest of the breadcrumbs.
16.
Bake for 5 minutes to brown it.
