200 g Beef tenderloin
1 units Rye bread (in approx. 2 mm slices)
2 tbsp cooking oil
1 units egg
1 tsp lemon juice
1 tsp mustard
3 sprig parsley
1 pinch pepper (ground)
125 g rapeseed oil
1 pinch sea salt
1 tsp sea salt
Salt the fillet of beef well and sear in frying olive oil on the Tepan (or in a frying pan over a medium to high heat) for 3 minutes on each side. Simply put it on the universal tray, insert the food thermometer and cook it in the X BO (150 degrees/40% humidity) until it reaches a core temperature of 93 degrees.
Ingredients
200 g Beef tenderloin, 0.5 tsp sea salt, 1 tbsp cooking oil
Ingredients
1 units egg, 1 tsp mustard, 1 tsp lemon juice
Ingredients
125 g rapeseed oil, 1 pinch sea salt
Meanwhile, grill the farmer's bread with a little oil until crispy golden brown, place on kitchen paper and season lightly with salt.
Ingredients
1 tbsp cooking oil, 1 units Rye bread (in approx. 2 mm slices), 0.5 tsp sea salt
Wash the parsley, shake it dry and pluck the leaves.
Ingredients
3 sprig parsley
Put a dab of mayonnaise on each spoonful. Season the finished fillet of beef with pepper, cut lengthways into 0.5 cm thick slices and place on the spoons, twisted into a roll. Place a small broken bread chip next to it. Garnish with some parsley.
Ingredients
1 pinch pepper (ground)
155.25
4.72 g
14.00 g
3.03 g
