Roast tenderloin with broccoli croquettes
/ only an even number of servings can be ordered /
Cooking time
636 kcal
Difficult level
Ingredients
What we send:
- beef tenderloin
- trappist cheese
- broccoli
- makó onion
- garlic
- untreated lemon
- panko crumbs
- fresh parsley
- Chefbag tomato sauce
- farm egg
- olive oil
- craft butter
- salt
- pepper
- backing sheet
Required tools:
- mixing bowl
- large pan
- pan
- oven pan
- oven
- ice
Cooking
1. Broccoli
The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.
Preheat the oven to 200 ° C. Boil water in a saucepan and boil the broccoli petals in it for 1 minute, then quickly take it out and put it in ice-cold water.
2. Ingredients
After you shock the broccoli with the ice water, chop it up. Finely chop the onion, garlic, fresh parsley and grate the cheese. Squeeze the lemon. Beat the eggs in a small bowl.
3. Broccoli croquettes
In a mixing bowl, mix well the chopped broccoli, half of the parsley, the eggs, the onion, the panko crumbs, the cheese, and season with salt and pepper. Use wet hands to form smaller balls first, then small croquettes from the broccoli mass. Put the broccoli croquettes in a baking sheet then bake in the oven for approx. 20 minutes. It turns evenly golden brown when you turn the croquettes over halfway through baking.
4. Roast tenderloin
Salt, pepper and smear each side of the tendrerloin with the chopped garlic, then sprinkle with half of the lemon.
Melt the butter in a pan, add a little olive oil as well. If it is hot, fry the tenderloin on medium flame, the way you like it. Sprinkle the meat with the remaining lemon juice just before removing from the pan, then cover and let stand for a minimum of 5-6 minutes.
Roasting
- Raw: calm and open palm (core temperature: 40-42 ° C)
- Rare: touching the tip of the thumb and forefinger (core temperature 45-50 ° C)
- Medium rare: touching the tip of the thumb and middle finger (core temperature 54-56 ° C)
- Medium: touching the tip of the thumb and ring finger (core temperature 58-60 ° C)
- Well done: touching the tip of the thumb and little finger (core temperature 64-66 ° C)
6. Serving
Slice the meat into finger-thick slices, serve with the broccoli sticks and sprinkle with the remaining parsley. Serve with Chefbag tomato sauce.
Enjoy your meal!
Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.