200 g Beef tenderloin
1 piece Rye bread (in approx. 2 mm slices)
2 tbsp cooking oil
1 piece 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
Preheat the Tepan stainless steel grill to 220°C.
Heat and spread the oil on the Tepan stainless steel grill. Salt the fillet of beef and sear for 3 mins. on each side.
Ingredients
200 g Beef tenderloin, 0.5 tsp sea salt, 1 tbsp cooking oil
Preheat the BORA X BO to 90 °C / 0%.
Place the fillet of beef on a universal tray.
Once the BORA X BO has heated up, put the food in the middle of the oven. Set the food thermometer and cook to a core temperature of 56°C.
Separate the egg. Puree the egg yolk and other ingredients briefly and thoroughly in a tall container.
Keep the egg white in the fridge for further recipes.
Ingredients
1 piece egg, 1 tsp mustard, 1 tsp lemon juice
Add the rapeseed oil and blend for 30 seconds until a creamy consistency is achieved. Season with salt.
Ingredients
125 g rapeseed oil, 1 pinch sea salt
Heat and spread the oil on the Tepan stainless steel grill. Cut the bread into 2 mm thin slices.
Toast the bread slices until golden brown, place on kitchen paper and season with salt.
Ingredients
1 tbsp cooking oil, 1 piece Rye bread (in approx. 2 mm slices), 0.5 tsp sea salt
Wash the parsley, shake dry and pluck the leaves.
Ingredients
3 sprig parsley
Spread the mayonnaise on the spoons.
Season the fillet of beef with pepper. Slice thinly lengthways, roll up and place on the spoons.
Break the bread crisps into small pieces and place one piece on each spoon. Garnish with parsley.
Ingredients
1 pinch pepper (ground)
155.25
4.72 g
14.00 g
3.03 g
