Helstekt indrefilet av storfe
Added by Kari Holm
Prep 40 minCook 20 min
Beef tenderloin is the most prized and tender cut, and makes an impressive dinner party centerpiece. Served here with salt-baked baby potatoes, sautéed mushrooms, and asparagus. Use a meat thermometer for perfect results.
Servings
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Ingredients
1 kgbeef tenderloin
1.5 tspsalt
1 tsppepper
16.baby potatoessalt-baked
2 dlcoarse saltfor potatoes
1 tbspoilfor potatoes
400 gmixed mushrooms
1onion
0.5 tspsaltfor mushrooms
0.25 tsppepperfor mushrooms
1 tbspfresh thymeroughly chopped
1 bunchfresh green asparagus
1 tspsaltfor asparagus
Instructions
1
Trim the tenderloin of any sinew and membrane.
2
Rub the fillet generously with salt and pepper.
3
Sear the fillet on all sides in a hot pan with butter until well browned.
4
Place the fillet in an ovenproof dish and insert a meat thermometer. Roast at 125°C (255°F). The fillet is rare at 55-60°C (130-140°F), medium at 60-65°C (140-150°F), and well done at 70°C (160°F). Rest for 15 minutes before carving.
5
Place potatoes on a bed of coarse salt in an ovenproof dish. Brush with oil and roast alongside the meat until tender.
6
Clean the mushrooms and onion. Cut into wedges and fry in a hot pan with butter. Season with salt and pepper and scatter over chopped fresh thyme before serving.
7
Peel the asparagus. Boil in lightly salted water for 3-4 minutes depending on thickness.
8
Slice the meat and arrange on a platter with the mushrooms, onion, and asparagus. Serve with the salt-baked potatoes.
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