Beef Tenderloin with Carrot Puree
Main Dishes • European
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 355°F for 10-12 minutes, depending on the desired doneness. Serve the tenderloin on top of the carrot puree.
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