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Prime VIP
Serves 1
Prep time: 15 mins
Cooking time: 30 mins
INGREDIENTS
200g beef tenderloin, cut into three pieces
salt and pepper, to taste
50ml olive oil
10g each, garlic and onion, chopped
13g red chilli, chopped
100ml chicken stock
1 tsp lecithin
80g each butter
60g each, white and green asparagus, peeled and cut into small pieces and parsley, chopped
50g each, shallots and matchstick potatoes, deep-fried, to serve
5g dry oregano
PREPARATION
1. Preheat oven to 180°C. Season beef. Heat a little oil in pan and sear beef for a few minutes. Grill for six minutes.
2. Heat the remaining oil and sauté garlic, onion and chilli for 20 mins. Blend the mixture to a smooth paste.
3. Heat stock and add chilli paste, simmer for 5 mins. Whisk in lecithin, then blend until foam forms. Set aside.
4. Heat butter in pan and sauté asparagus and shallots, season with oregano and parsley. Arrange tournedos and asparagus on a plate. Top with potatoes and foam.