Beef Tenderloin with Carrot Puree

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Tenderloin with Carrot Puree

Ingredients

Veal Tenderloin - 2 pieces
Fresh Rose Hips - 1 stem
Juniper Berries - 6 pieces
Turnips - 4 pieces
Tahini - 2 tablespoons
Olive Oil - 3 tablespoons
Coarse Salt - a pinch

Step by Step guide

Step 1

Peel the carrots and cut them into medium pieces.

Step 2

Cover with water, bring to a boil, and cook until tender (about 10 minutes), depending on the size of the pieces. NOTE: The carrots will not reach the same consistency as traditional mashed potatoes if they remain a bit firm inside — this is not a problem if you have a good food processor. The main thing is that they can be easily pierced with a sharp knife.

Step 3

Drain the water from the carrots and place them in the food processor along with the salt, olive oil, and tahini. Blend for about 5 minutes (note — a longer blending time in the processor will give you a smooth consistency. There is no need to rush. If there is not enough liquid (which depends on the size of the carrots), add more olive oil or tahini.

Step 4

In melted butter, sauté the pieces of beef tenderloin until browned on all sides. Transfer the meat to a baking sheet.

Step 5

Sprinkle with rosemary and crushed juniper berries and place in an oven preheated to 356°F for 10-12 minutes, depending on the desired doneness. Serve the tenderloin on top of the carrot puree.