Fully baked beef tenderloin with lemon-baked parsnips, olive mashed potato, red onion relish and parsley pesto

Ingredients for Fully baked beef tenderloin with lemon-baked parsnips, olive mashed potato, red onion relish and parsley pesto

Instructions for Fully baked beef tenderloin with lemon-baked parsnips, olive mashed potato, red onion relish and parsley pesto

To prepare the Fully baked beef tenderloin with lemon-baked parsnips, olive mashed potato, red onion relish and parsley pesto recipe, please follow these instructions:

Free the tenderloin for seniors. Brown it thoroughly. Season with salt and pepper. Step in the oven at 200 degrees C. alm. Oven for 2 x 15 minutes with 15 minutes rest time between and 15 minutes rest after the last turn in the oven. Cut the breadcrumbs and slices with:
Olive mashed potatoes: Blend the black olives into a coarse compote with 1 dl olive oil. Behind the potatoes mash in the oven and scrape the food into a pan (or peel them and cook them tenderly). Warm the milk up. Mashed potatoes. Whip the olive oil and the hot milk in the potatoes. Stir the olive oil in. Taste it with grated nutmeg, sea salt and pepper.

Lemon parsley parsley: Peel the parsley seeds. Cut them along in spells of approx. 1 x 1 x 5 cm. Turn with lemon juice, grated lemon peel, olive oil, chopped garlic and thyme. Season with sugar, salt and pepper. Bring the parsnips in the oven at 200 degrees C. alm. Oven and behind them crisp-mooring (35-40 min.). Let them like a little color. Turn them around a couple of times during baking. Let the roots cool off. Chop tomatoes, capers and parsley roughly and turn it into the rucola. Add the chilled parsnips. Season with lemon juice.

The parsley seeds can be baked before sirloin and red onions are placed in the oven, so they are cooled when they are to be reversed with the other ingredients.

Red Onion Relish with Star Anise and Balsamico: Set the oven to 200 degrees C. alm. oven. Arrow onion and garlic. Cut the red onions into slices so that they cling to the root end (like cutting potatoes for hasselback potatoes). Cut garlic cloves into slices. Shake fennel quickly on a dry forehead. Mix garlic, star anise, fennel, 3 tablespoons balsamic and olive oil and season with salt, pepper and a little sugar. Place the onions in an ovenproof dish and pour the mixture over, cover the bulbs in the oven approx. 40 minutes, turn around halfway in the baking. Bring the relish into a bowl and taste, while still hot, with salt, pepper, the rest of Balsamico and sugar.

Parsley Pesto: Rip Cheese. Bring parsley, garlic, pine nuts and some of the oil in the food processor. Add the rest of the oil gradually. Finally add the cheese. Season with salt and pepper.