- a little pepper
- clarified butter to fry
- 800 g beef tenderloin
- 1.5 tsp. salt
- 200 g carrots, cut into pieces
- 350 g celery, cut into pieces
- 250 g leek, cut into pieces
- 1 dl white wine
- 1 dl meat bouillon
- 50 g Emmentaler cheese, grated
Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove, cover and set aside. Add a little clarified butter to the frying pan. Brown the vegetables and remaining ingredients including the onions for approx. 5 mins., add the meat and pour in the wine and stock. Insert the meat thermometer into the thickest part of the fillet.
Roast in the oven for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove, sprinkle the cheese over the joint, finish cooking for about 10 mins. The core temperature should be around 60 °C. Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Strain the juices and serve with the vegetables as an accompaniment to the roast.
- 1h 5 Preparation/cooking time: ca. 40m + Roast in the oven: ca. 25m
- Servings For 4 people
- Nutrition 348 Kcal