Long-term baked beef tenderloin with green asparagus, cherry tomatoes & olive sauce

Ingredients for Long-term baked beef tenderloin with green asparagus, cherry tomatoes & olive sauce

Instructions for Long-term baked beef tenderloin with green asparagus, cherry tomatoes & olive sauce

To prepare the Long-term baked beef tenderloin with green asparagus, cherry tomatoes & olive sauce recipe, please follow these instructions:

Preheat oven to 72 degrees. Chop the Rosemary leaves & basilikums the leaves finely. Slice the fillet free of all tendons. Advantage a little good olive oil (like truffle oil) on a piece of cling film or frying foil. Put the tenderloin, and then roll the meat snugly into the film. Put the reel in the preheated oven and roast the meat for 2 ½ hours long. Take the meat out of the oven, remove the film and roll it in the chopped herbs. Sprinkle tenderloin with salt and pepper and Brown it in a hot pan with a little olive oil. Let the meat rest for 5 min. cut the tenderloin into 4 equal pieces.

Confiterede green asparagus: wash the asparagus thoroughly and crack them. heat olive oil together with the finely chopped garlic & lemon thyme. Style oil aside and let oil and spices pull in ca. ½ hour. Put the asparagus into a heat-proof platter, complete the oil over it. Ovnbag then the asparagus in 8 min at 200 degrees. Take asparagus out of the oil and let them drip. Spice them with salt before serving. This can be prepared while the meat is resting.

Pickled cherry tomatoes: Rids the cherry tomatoes and Blanch them in boiling water. Take the cherry tomatoes out of the boiling water and place them together in a bowl with cold water. Then peeled the skin off. Mariner cherry tomatoes in olive oil with lemon zest & lemon juice, and store it in a few hours at room temperature.

Olive sauce: Reduce balsamic vinegar Olive sauce with thyme and garlic. Add the Fund and cook to the proper consistency. Add the olives and mount the sauce with olive oil.

Serve the meat with tomatoes, green asparagus, olive sauce and basilikums leaves.