Ingredients
1 kg of beef tenderloin
600 grams of potatoes
100 grams of arugula
6.5 cl of semi-skimmed milk
30 grams of parmesan
6.5 cl of balsamic vinegar
2 sprigs of rosemary
1 clove of garlic
30 grams of pine nuts
6.5 cl olive oil
Coarse salt
Preparations
Take the meat out of the refrigerator at least 30 minutes before cooking. At the same time, put the oven to preheat to 90 ° C.
To prepare your low-heat roast beef, you must first salt the meat raw, before browning it lightly over high heat in a hot pan containing olive oil. Then place the fillet in a baking dish, and put it in the oven for 2h30. Then let the roast rest in the oven with the oven turned off.
To make the beef sauce in low temperature cooking, you must reuse the pan used to sear the meat. Deglaze with balsamic vinegar, and add rosemary and about 15 cl of water. Then just let it reduce and set aside.
Once peeled, mince the potatoes into thin slices. Place them in a pot of cold water, boil, and add coarse salt. Allow 15 minutes of cooking time from the start of boiling.
Mash the cooked potatoes. With a blender, chop, place the salad, Parmesan, pine nuts, garlic and olive oil in a blender, then mix with the potatoes and milk. At the same time, mash the cooked potatoes , and add the milk and the salad mix.
For the dressing, place the mashed potatoes on the plate, then place a slice of roast on top and add the sauce all around.
