200 g Beef tenderloin
1 level tbsp Cooking olive oil
12 sheet Flat-leaf parsley
10 slice Rye bread (in approx. 2 mm slices)
4 tbsp Truffle pesto
Mix the truffle pesto and mayonnaise in a bowl. Preheat the Tepan grill to 220° and the X BO to 90°/0 % humidity.
Ingredients
4 tbsp Truffle pesto
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, 1 level tbsp Cooking olive oil
Meanwhile, grill the farmer's bread with a little oil until crispy golden brown, place on kitchen paper and season lightly with salt.
Ingredients
10 slice Rye bread (in approx. 2 mm slices)
Wash the parsley, shake it dry and pluck the leaves.
Ingredients
12 sheet Flat-leaf 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.
93.5
5.49 g
4.19 g
8.59 g
