- 0.25 tsp. salt
- a little pepper
- 800 g beef tenderloin
- 2 dl red port
- 1 shallot, finely chopped
- 1 tbsp. white flour
- a little clarified butter
- 0.5 tbsp. raw sugar
- 2 dl water, boiling
- 1 tbsp. butter, soft
- 200 g mini mange-tout, cut lengthways into very thin strips
- 1 tbsp. black tea (e.g. Earl Grey)
- 0.75 tsp. coarse sea salt
- 6 peppercorns
- 5 cardamom pod, seeds removed, squeezed
Remove the meat from the fridge approx. 1 hr. prior to browning. Preheat the oven to 80°C, warm the platter, plates and sauce boat. Using a mortar and pestle, finely crush the tea, sugar, salt and pepper. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 4 mins., only turning when a crust has formed. Coat the meat with the tea & spice mix all over, pressing on firmly. Place the meat on the pre-warmed platter. Insert the meat thermometer in the thickest part. Set aside the frying pan.
Cook at a low temperature in the centre of the oven for around 2 hours. Core temperature: approx. 55°C (à point). Keep warm for approx. 1 hour at 60°C.
Brew the tea with the boiling water, cover and leave to briefly steep, strain into the frying pan. Pour in the wine, add the shallot and cardamom seeds, bring to the boil. Reduce the liquid to 250ml, strain into a small pan. Using a fork, mix the flour and butter well. Bring the reduction to the boil, gradually add the flour & butter mixture, stirring constantly. Season.
Heat the clarified butter in a frying pan. Stir fry the sugar snaps for approx. 3 mins., season.
- 2h 40 Low-temperature cooking: ca. 120m + Preparation/cooking time: ca. 40m
- Servings For 4 people
- Nutrition 323 Kcal