Beef Tenderloin with Carrot Tart

1. 1

   Marinate the beef tenderloin in pepper, salt, and oil.

   30 min

2. 2

   Grind the almonds in a blender, add salt and 100g of butter, knead the dough, roll it out to 1 cm thickness, cut into round shapes and bake in the oven at 160 degrees Celsius for 10-15 minutes.

   15 min

   160°C

3. 3

   Cut the carrots into thin slices and arrange them in round molds in coils. Wrap the bottom of the mold with foil, sprinkle with 50g of butter and grate half a lemon zest. Bake in the oven at 180 degrees Celsius for 30-40 minutes.

   40 min

   180°C

4. 4

   In a small saucepan, pour the wine, the juice of two lemons, add 30g of butter, salt and boil until thickened.

   20 min

5. 5

   Clean the beet greens from the coarse stems and blanch them.

   2 min

6. 6

   Heat olive oil in a pan and fry the beef tenderloin for 1 minute on each side, then let it rest for 5 minutes, cut into three pieces and wrap in beet leaves. Fry in a hot pan for 15 seconds on both sides.

   7 min

7. 7

   Cut the mushrooms into small pieces and sauté in oil and butter, season with salt and pepper.

   10 min

8. 8

   Transfer the baked carrots onto the almond biscuit on a plate, arrange the sautéed mushrooms next to it, the beef tenderloin wrapped in beet leaves, and pour the wine and lemon sauce into a sauce boat.

   5 min

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.