Marinated Beef Tenderloin with Parmentier Potatoes recipe
Ingredients (4 people)
Beef carpaccio:
– 500 g of beef tenderloin
– Extra virgin olive oil
– Maldon salt
– Microgreens
Marinade:
– Juice of 1 orange
– Zest of 1 orange
– 20 g of coriander
– 2 garlic cloves
– 10 g of ginger
– 10 ml of olive oil
Parmentier:
– 1 potato (250 g)
– 65 g of butter
– 20 cl of whole milk
– Salt and pepper
Elaboration:
The previous night, crush all the ingredients of the marinade and vaccuum them along with the tenderloin.
To elaborate the parmentier, wash and boil the potato, without peeling it. At the same time, add the milk, butter, salt and pepper in a pan over low heat.
Once the potato is cooked, peel it and mix it in a blender with the hot milk mix until obtaining a fine texture.
Then, grill the tenderloin and cut it into slices of 0.5 cm.
Finishing
To finish, place the parmentier in a plate and put the tenderloin over it. Then, pour some extra virgin olive oil and maldon salt over it and decorate the dish with the micromezclum seasoned with olive oil and salt.
