Beef Tenderloin (Fillet) with Honey and Beer Sauce

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Beef Tenderloin (Fillet) with Honey and Beer Sauce

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Ingredients

Ingredients for the beef:
200 gr beef tenderloin
2 cloves of garlic
2-3 sprigs rosemary
Salt and pepper
extra virgin olive oil
Butter
salt flakes
Ingredients for the broccoli puree with lime:
1 whole Broccoli remove the broccoli stalks
1 potatoes
2 limes just the juice
20 gr Butter
Salt and pepper
Ingredients for the beer & honey &Worcestershire sauce:
1 red onion chopped
1 carrot slices
2 springs Fresh Thyme
1 clove of garlic
25 gr Worcestershire Sauce
200 gr chicken broth
450 gr red beer
20 gr extra virgin olive oil
1 teaspoon honey from: KEKI EVANGELIA HONEY COMPANY
Salt and pepper
Ingredients for the baby carrots glassed with honey:
10 baby carrots
Fresh Thyme
extra virgin olive oil
Butter
2 teaspoons honey from the: KEKI EVANGELIA HONEY COMPANY
Salt and pepper
  • Medium

Ingredients

  • Ingredients for the beef:

  • Ingredients for the broccoli puree with lime:

  • Ingredients for the beer & honey &Worcestershire sauce:

  • Ingredients for the baby carrots glassed with honey:

Directions

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How to Make the Beef Tenderloin:

  1. Use a string to wrap around the beef tenderloin (fillet).
  2. Spread salt and pepper on the fillet and transfer to a vacuum bag. Seal it airtight.
  3. Cook the fillet in a sous vıde at 55° C for 45 minutes.
  4. When ready, place the bag with the fillet in iced water to cool down.
  5. In a frying pan on a high heat, add the olive oil, butter, garlic, and rosemary sprigs. Place the beef fillet in the frying pan and heat until the meat reaches 55-57° C.  Tip: use a food thermometer for a precise measurement.
  6. Once it has reached the temperature, let it rest for 5-10 minutes.
  7. Remove the rosemary sprigs and cut the fillet into slices. Season with salt flakes.

How to the Make Broccoli Puree with Lime: 

  1. Cut the broccoli stalks. Peel the potatoes and cut into cubes 
  2. In a cooking pan, add water and the cubed potatoes, and let boil for 8-9 minutes until they have softened.
  3. 3-4 minutes before the potato is ready, add the broccoli to the pan.
  4. Once the broccoli and potatoes are ready, strain the ingredients, but keep the water for later.
  5. In a blender, put the butter, lime juice, broccoli, potatoes, salt, and pepper. Blend well till homogenized. If the puree is not smooth enough, add some water (that you kept from earlier).
  6. Strain the puree with a chinois.

How to Make the Beer, Honey and Worcestershire Sauce: 

  1. Put olive oil in a saucepan on a high heat. Sauté the onion, garlic, thyme, and carrots. 
  2. Add the red beer, chicken broth, Worcestershire sauce, salt, and pepper and let boil until the quantity of the broth has reduced to half.
  3. Transfer to a blender and blend well. Then put through a chinois to keep the clean broth.
  4. Put the broth back into the cooking pan and let broil till the sauce has thickened.

How to Make the Baby Carrots Glazed with Honey: 

  1. Put the baby carrots and olive oil, salt, pepper, and thyme in a vacuum bag.
  2. Seal the vacuum bag airtight and cook in a sous vide at 85° C for 25 minutes.
  3. When cooked, place the bag with the carrots in iced water to cool down.
  4. Put the butter in a frying pan and add a little bit of olive oil and the baby carrots.
  5. Sauté for 2-3 minutes. Finally, add the honey and leave the carrots to get glazed.

Tips:

  • After the sous vide cooking procedure, you can arroser the beef fillet in a frying pan on all sides or, alternatively, you can arroser for a little bit and then let it cook in the oven in a baking tray for a few minutes, or vice versa. 
  • The broccoli puree can be cooked in 3 different ways. The first way is the one we have used to create our recipe. The second way is to steam it. The third way is to bake the vegetables on a baking tray in a preheated oven, use fan at 200° C for approximately 20 -25 minutes (until the vegetables have softened).
  • If you do not have sous vide, you can boil the baby carrots in a pan until soft.
Beef Fillet with Honey and Beer Sauce
Beef Tenderloin with Honey and Beer Sauce
Beef Fillet with Honey and Beer Sauce
Beef Tenderloin with Honey and Beer Sauce

 

Food24_skg

Food24_skg is a foodie platform based in Thessaloniki, Greece and founded by Pastry Chef Eleni Grouna and Chef Alexandros Chatzigiannakis. Check out their Instagram page to discover many delicious culinary creations.

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