Beef tenderloin with carrot and potato

Cooking time
2 hours and 30 minutes

Ingredients

Tenderloin

• 600 grams of tenderloin without tendons and fat
• 4 sprigs of rosemary
• 4 sprigs of thyme
• salt and pepper
• 1 clove of garlic
• 30 milliliters of olive oil

Carrots

• 300 grams of carrots
• The juice of 1 orange
• The grated peel of ¼ orange
• 50 milliliters of water
• 30 grams of butter
• Salty
• Pinch of sugar

Potatoes

• 300 grams of small potatoes
• 2 sprigs of rosemary
• 60 milliliters of water
• 50 milliliters of olive oil
• Salty

Preparation method

Tenderloin

Cut the tenderloin into 4 equal pieces and vacuum seal with the herbs (a sprig of rosemary and thyme per bag). Place in a sous vide water bath at 54 °C or according to personal preference, for your favorite cooking you can consult this page: sous vide steak temperatures .

After 40 minutes of cooking (medium rare), heat a frying pan almost to smoking point. Remove the meat from the bag, pat it dry with kitchen paper and sear briefly on both sides without fat. Drizzle with a little olive oil and season with salt and pepper.

Carrots

Peel the carrots and cut them into sticks with a diameter of half a centimeter. Vacuum all the ingredients together in a bag and boil them in a water bath at 85° C for 45 minutes.
Place the carrots in a frying pan and heat. Let the liquid boil quickly and glaze the carrots. Add some extra salt to taste.

Potatoes

Wash the potatoes thoroughly and cut them unpeeled into four parts. Vacuum the potatoes in a bag with water, salt and rosemary. Cook them for 60 minutes at 85° C in the sous vide water bath and remove them from the bag. Drain the water and fry them in a pan with olive oil until golden brown. If desired, add the rosemary and some extra salt.

This recipe is brought to you by Heiko Antoniewicz.