Roast beef
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INGREDIENTS

– 1kg Beef tenderloin
– 80gr Flour powder
– 2 sticks Cinnamon
– 2 grains Star anise
– AVOE
– 100gr Butter
Pickles:
– 1 chives 20cl
– Red wine vinegar 2gr
– Sugar
– 1 Cauliflower
Bearnese sauce:
– 2 egg yolks 3cl white vinegar
– 90cl Clarified butter
– 1gr Salt Chopped tarragon
– Sautéed corn

KEYS

Main ingredient:

Dish:

Style:

Atmosphere:

Time:

Difficulty:

People:

Meat
Second
Home cooking
From Iván Cerdeño
60 min.
Hard
4/6

Main ingredient:

Meat

Dish:

Second

Style:

Home cooking

Atmosphere:

From Iván Cerdeño

Time:

60 min.

Difficulty:

Hard

People:

4/6

Roast beef of cow loin with pickles and bearnese sauce.

Preparation:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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