I really can't get enough of this. Such an incredibly tasty and super tender piece of tenderloin. Because the meat has not worked so hard, it is so tender but also has a slightly less taste of itself. That's why I cook it with some garlic and rosemary, which makes it perfect.

The combination in this recipe is delicious and very tasty. Roquefort, marsala, black garlic; all beautiful and complementary flavors. And what's handy: most parts are easy to prepare and therefore perfect for a menu with several courses.

Get the meat from the butcher, it's so much tastier than from the supermarket. It costs a little more, but you don't need a huge piece either...

As is often the case, I cooked the meat sous vide. Don't have those tools? Then bake it in the pan or possibly a combination of in a pan and then in the oven. In that case, use a core thermometer, we go for medium rare, 58°C.

You make (much) more than you need from the cheese cream, because you need volume to make it. For example, you could use what you have left in a amuse-bouche with profiteroles. It keeps well in the fridge for a few days.

To work!

Ossenhaas met roquefort en peultjes — Pin
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Beef tenderloin with roquefort and snow peas

0.0 from 0 votes

Course: Main dishDifficulty: Average

Portions

–

persons

Waiting time

hour

minutes

Preparation time

minutes

Tools:
– Sous vide set (link is alleen de stick)
– Miniblender
– Kookring of stekerset (voor de opmaak)

Ingredients

For the meat
2 pieces beef tenderloin
1 clove garlic
1 twig rosemary
For the cheese cream
100 gr Roquefort
100 ml cooking cream
sunflower oil
For the garnish
marsala sauce
100 gr snow peas
chive oil
1 tsp black garlic puree

Preparation

beef tenderloin
Vacuum the meat with a dash of olive oil, a clove of garlic halved lengthwise and a sprig of rosemary (you'll need the other sprig later). Cook the sous vide at 58°C, half an hour per cm of thickness.
Then take it out of the bag, pat dry and fry briefly on high heat until golden brown on all sides. Let rest under aluminum foil.
cheese cream
In a saucepan, bring the cream to a boil, then stir in the cheese until completely melted.
Smooth this in a blender and then pour in some sunflower oil in a thin stream until you have a firm cream (while the blender is running).
Transfer to a piping bag and set aside until use.
Black garlic puree
Mix the black garlic puree with a splash of water and a pinch of salt until it is slightly thinner but still firm enough to set a nice dollop.
If necessary, pass through a sieve and then transfer to a piping bag, set aside until use.
snow peas
Remove the ends of the snow peas and then cut the snow peas lengthwise into thin strips.
Blanch them in water with a pinch of salt for a minute, then put them in ice water to stop them cooking. Then let them drain well.
Before serving, melt a knob of butter in a pan, heat the snow peas in it and season with some salt and pepper.
layout
Place a cooking ring from the center of your plate and put the snow peas in it; make it into a bird's nest.
On top, put a dot of Roquefort cream, about the same size as the snow peas.
Cut a nice piece of meat, pat dry very briefly and place with the nicest side up to the left of the snow peas and the cream.
Put a few small dots of black garlic puree.
Pour some chive oil in the middle of the plate and then pour the sauce over it.
Enjoy your meal!