SATISFY YOUR SENSES WITH ANGUS BEEF TENDERLOIN

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This week we introduce you to the Gallery Lobby and Lounge located at the Mövenpick Hotel. Featuring a fine selection of snacks and drinks, along with continental food and Mövenpick Hotels & Resorts ice creams, the Gallery Lobby and Lounge offers a great dining ambiance.

Moving on to the Chef of the Week, BTW introduces Chef Alfred Zuberbuehler, who presents the Dish of the Week – Angus Beef Tenderloin, Perigord Truffle and Carrot- Thyme Puree.

To start with, clean the juicy tenderloin and cut it in four equal portions.

Going on to the carrots, clean and cut them in equal pieces and boil them in salted water until soft. Strain the carrots and blend them with olive oil, little water and thyme leaves to a smooth puree. Season the puree to taste, and keep aside. Shifting your attention to the purple potatoes; cut them into half and place them on a baking tray, season those good-looking potatoes with salt, pepper and fresh rosemary, sprinkle with olive oil. Roast the potatoes at 180˚C until tender while turning them regularly. After they’re done, keep aside.

Now the beans! Wash the beans and cut both the ends off. Boil the beans in salted water. Once tender, cool them down in ice water. Coming to the beef, season the meat with salt and pepper, cook it preferably on a charcoal grill to your liking and keep aside. Place the Black Truffle on a cutting board and chop it finely. Heat the beef gravy, truffle and truffle oil, and season to taste. Sautee the beans in little butter and season with salt and pepper. Voila! The Angus Beef Tenderloin, Perigord Truffle and Carrot- Thyme Puree is ready to serve. This Recipe serves 4 people. To plate up, get creative with the decoration of your dish and serve!

Ingredients-

Angus beef tenderloin – 1000g

Carrots – 400g

fresh thyme – 10g

Olive oil extra virgin – 50g

Purple potatoes – 320g

Kenya beans – 200g

Beef gravy – 200ml

Black Périgord ruffle canned – 10g

Black truffle oil – 10g

Herbs to decorate – 30g

Salt and pepper