Pink Beef Tenderloin
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 beef fillet (s) from the center (600 g)
- 0.5 ½ cup olive oil
- 0.5 ½ lemon (s), add the juice
- 2 tablespoon soy sauce
- 1 teaspoon coriander, ground finely
- 1 teaspoon pepper (Szechuan pepper), ground finely
- 1 tablespoon Herbs Provence, dried
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Fill a freezer bag (3 l) with the ingredients, then add the beef fillet in one piece. Seal the bag and mix the contents well, then place in the refrigerator for one night.
- Preheat the oven to 150 ° C. Heat a little oil in the pan and fry the fillet without the liquid contents of the bag on all sides for about 2 minutes. Put the fillet in an ovenproof dish for 40 minutes in the oven (150 ° C).
- Cut the fillet into slices and arrange on the plate. As part of a menu, the amount is enough for 4 people.
- I recommend diced potatoes cooked in bouillon and green beans. The plum / fig sauce goes well with my recipes.
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