Ingredients for 4 people:
For the vegetables:
150 g mountain lentils (Puy lentils)
2 large chicory
1 red onion
2 tablespoons olive oil
6 stalks of thyme
salt, pepper
4 tsp. lime juice
For the beef tenderloin:
600 g beef fillet
salt, pepper
1 tablespoon olive oil
4-5 tablespoons balsamic vinegar
400 ml beef stock (glass)
150 g crème fraîche
Preparation:
1. Boil lentils well covered with water for about 30 minutes. Clean and chop chicory. Peel onion and cut into wedges. Heat olive oil in a pot. Sauté onion in it, add chicory and thyme and braise for approx. 5 minutes. Season with salt and pepper and sprinkle with lime juice. Keep warm, shortly before serving drain the lentils, season with salt and pepper and mix with the chicory.
2. Rub the fillet of beef with salt, pepper and olive oil. Sear in a frying pan. Deglaze with vinegar and pour the beef stock. Cover and simmer for 20-25
minutes, turning occasionally.
3. Remove fillet of beef from stock and let rest for about 5 minutes wrapped in aluminum foil. Let rest. Stir crème fraîche into the stock and reduce for 3-5 minutes. Season sauce again to taste. Cut meat into slices and serve together
with the sauce and vegetables.
Preparation time approx. 50 minutes
Nutritional values per serving approx.:
Calories: 521
Joule: 2184
Protein: 42,5 g
Fat: 29,1 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
