- 1 tsp. salt
- a little pepper
- 1 tbsp. clarified butter
- 800 g beef tenderloin (tenderloin head), ask the butcher to truss it
- 150 g salted butter, soft
- 1 organic orange
- 2 tsp. Madras curry powder
Remove the meat from the fridge approx. 1 hr. prior to frying. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the clarified butter in a frying pan, brown the meat all over for approx. 5 mins. and transfer to the warmed platter. Insert the meat thermometer in the thickest part. Cook at a low temperature for approx. 1 ½ hrs in the centre of an oven preheated to 80°C. The core temperature should be 55 °C (à point).
Grate the orange zest, squeeze the juice, reduce both to approx. 1 tbsp and allow to cool completely. Thoroughly mix the butter, curry and reduced orange juice with a whisk, cover and refrigerate.
Carve the meat and serve with the butter.
- 2h 30 Preparation/cooking time: ca. 60m + Low-temperature cooking: ca. 90m
- Servings For 4 people
- Nutrition 506 Kcal