- Marinate the beef tenderloin with the spices and the extra virgin olive oil. Let it rest for 90 minutes and then slightly fry it with butter on all sides.
- Glaze it until well sealed. Bake for another 90 minutes, then rest and slice very thinly with the help of a meat slicer or, failing that, a very sharp knife.
- Pickles: On one hand, we boil the red wine vinegar, 1 gram of sugar and chives. We let it cool in the fridge for 48 hours. We repeat the same process with the cauliflower.
- Bearnese sauce: Whip the yolks with the vinegar and salt and add the clarified butter little by little until obtaining a creamy texture.
Plating:
In a round plate we will arrange the veal slices mounted one on top of the other, temper well if necessary with the help of a blowtorch. On top we will place the pickles, the bearnaise and the sautéed corn. We will finish with a little Maldon Salt and a reduced meat juice.
