Loin of Beef with Honey-Mustard Sauce
with roasted baby potatoes, grilled little gem & and celeriac mash
Runderlende is een ideaal stuk vlees voor in de oven. Vergeet het vlees niet eerst te laten rusten voor je het aansnijdt - daar wordt het malser van.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Baby potatoes
½ piece
Onion
5 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
1 piece
Beef tenderloin
⅓ piece
Celeriac
(Contains Celery)
1 piece
Little gem
5 g
Fresh flat leaf parsley & chives
10 g
Grana Padano flakes DOP
(Contains Egg, Milk)
15 g
Cream cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Sugar
1 tablespoon
Mustard
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
Olive oil
2 tablespoon
Red wine vinegar
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Brown sugar
1.5 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the beef tenderloin out of the refrigerator so as to allow it to reach room temperature. Preheat the oven to 200°C. On a parchment-lined baking sheet, toss the baby potatoes with the olive oil and season with salt and pepper. Roast the potatoes in the oven for 35 - 40 minutes. Chop the red onion and transfer it to a small bowl. Combine with the sugar and the red wine vinegar, then set aside in the fridge until further use. Toast the shaved almonds in a large dry frying pan until golden brown, then remove from the pan and set aside.
In the meantime, heat a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, sear the beef tenderloin for 1 minute per side, then transfer it to an oven dish. In the same frying pan, bloom the mustard seed for 1 minute, then add the honey, brown sugar, mustard and a good splash of water. Stir well and cook for 2 - 3 minutes, then pour the honey-mustard sauce over the beef tenderloin and roast in the oven for 5 - 7 minutes.
Boil plenty of water in a lidded pan and crumble in the stock cube. Weigh the celeriac, then peel and roughly dice it. Boil the celeriac for 15 - 17 minutes or until done, then drain and return it to the pan. Add the mascarpone and then use an immersion blender to create a smooth purée. Season to taste with salt and pepper.
Halve the little gem, keeping the leaves attached to the base so as to ensure that it stays intact. Heat a knob of butter in a frying pan or on a griddle, then grill the little gem for 3 - 4 minutes, cut-side down.
Finely chop the chives and flat leaf parsley.
Slice the beef tenderloin and serve with the honey-mustard sauce from the oven dish. Serve with the baby potatoes. Garnish the celeriac purée with the chives and garnish the little gem with the red onion, Parmigiano Reggiano, parsley and shaved almonds.