Beef Tenderloin with Herb Crust, Cherry Confit, and Aioli Sauce
Main Dishes • French
Description
Use herbs such as thyme, rosemary, parsley, and basil.
Ingredients
- Veal Tenderloin 0 lbs
- Herbes de Provence to taste
- Olive Oil 1¼ cups
- Aioli Sauce 5 oz
- Tapenade 2 tablespoons
- Arugula 0 oz
- Marinated cherries 20 oz
- Garlic 2 cloves
- Shallot 2 pieces
- White Balsamic Cream 5 fl oz
Step-by-Step Guide
Step 1
Make small cross-shaped cuts on each cherry tomato. Dip them in boiling water for 20 seconds. Drain the water. Quickly transfer the tomatoes to ice water for 30 seconds. Peel and place them in a bowl. In a saucepan, heat the balsamic vinegar, 1 cup of olive oil, thinly sliced garlic, and shallots. Add 2 sprigs of each herb and cook over medium heat for 2 minutes. Pour over the tomatoes and let marinate for 2 hours.
Step 2
Preheat the oven to 355°F.
Step 3
Spread 0.5 cups of finely chopped herbs in an even layer on a baking sheet. Brush the meat with 2 tablespoons of olive oil, season with salt and pepper, and coat in the herbs.
Step 4
Heat the remaining olive oil in a skillet over medium heat. Place the meat in the skillet and sear for 3–4 minutes on each side until browned.
Step 5
Transfer the meat to a dish and place it in the oven until it reaches your desired doneness (20 minutes for medium). Transfer the meat to a cutting board and let it rest for 5 minutes.
Step 6
Mix the aioli with 2 tablespoons of water.
Step 7
On each plate, place a small amount of tapenade.
Step 8
Slice the meat into small pieces and arrange on the plates. Top with the cherry confit, drizzle with aioli sauce, and garnish with arugula.
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