Beef Tenderloin a la Carpaccio with parsnip souffle and salad with fresh figs

Ingredients for Beef Tenderloin a la Carpaccio with parsnip souffle and salad with fresh figs

Instructions for Beef Tenderloin a la Carpaccio with parsnip souffle and salad with fresh figs

To prepare the Beef Tenderloin a la Carpaccio with parsnip souffle and salad with fresh figs recipe, please follow these instructions:

Now when you have invested in a whole beef tenderloin, it is important that you take the time to tune it properly, i.e. Remove fats, membranes and tendons gently. Use a very sharp knife. If tenderloin weighs more than 800 g, you can cut the thick end and tail off and freeze it down for a second time, then it is also easier to fry the meat uniformly.

Let the flesh lounge at room temperature one hour before you fry, so will be the computed time most exactly. Put the crushed peppercorns on a flat plate or a cutting board and roll the trimmed tenderloin herein. Folding peppery firmly in the flesh.

Melt a large knob of butter in a frying pan over not-too-high heat. Brown the meat well on all sides, flip it regularly. Screw down a little flared. The loin must not have more than about 22 minutes total, depending on size. Season with sea salt.

And now to the important; wrap the loin well into several layers of tinfoil and a thick towel. Let it rest for at least half an hour, such like three quarters. The meat is pretty red, so if you want it more done, so give it a few more minutes. But rest time cannot be skipped!

Heat a flat serving plate. Cut the meat into thin slices as you can (but not the whole thing at once, wrap it in again and fill up later).

Put slice of pure taglagt on the dish and put the whole Arugula leaves hernover. Sprinkle with loose hand caper over it. Squeeze the juice of 1 lime over it. Garnish with lime narrow boats.

Server perfectly immediately!

Parsnip souffle: Peel the potatoes and parsnips core and cut them into smaller pieces. Cook them very tender in unsalted water. Mash them with shredded us, sour cream, eggs, salt and pepper. Marsh came in four buttered serving molds or a larger form. Sprinkle with bread crumbs and sesame seeds and possibly. a few small butter blobs. Bake it in the oven at 200 degrees to the surface is beautifully Golden, about 20 minutes. The molds can be made in advance and just bake while the meat is resting.

Salad: salad leaves and cut the largest Part heart leaves over lengthwise. Rinse and nip well karsen and return it together with thin both of red onions and quartered figs. Whisk the dressing together and pour it over the salad. If you want a little sauce to the meat, then boil the pan with port wine and a very finely chopped shallots.