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Poultry and meat 83
Beef tenderloin with Mediterranean vegetables [Index: ]
MCRC00902378_BO_Rinderfilet_am_Stueck-015_F39MCRC00918081_SE_Rinderfilet_am_Stueck-012MCRC00903331_NF_Rinderfilet_am_Stueck-011_RZ1MeatBeefPreparation methodsRoastingRecipe categoriesMeat
For 6 servings
Universal pan
MEAT:
1 kg beef tenderloin, centre-cut
6-8 fresh rosemary sprigs
4 tbsp olive oil
VEGETABLES:
2 red peppers, approx. 400 g
1-2 courgettes, approx. 220 g
1 aubergine, approx. 250 g
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
Sugar
300 g cherry tomatoes
1 clove garlic
Per serving
572 kcal, 8 g carbs, 35 g fat, 57 g protein, 0,7 BU
PREPARATION
1. Rinse the meat briefly in cold water and pat dry with kitchen towel. Using a larding needle, stick
the rosemary sprigs through the meat diagonally. Alternatively, use a metal skewer or a kebab skewer.
2. Heat the cooking oil in a roaster and fry the meat in it.
3. Wash and trim all the vegetables except the cherry tomatoes, de-seed the pepper and cut
everything roughly. Add to the meat, season and fry for 5 minutes too.
4. Transfer the vegetables and meat to the universal pan. Peel the garlic clove. Wash the cherry
tomatoes. Add the cherry tomatoes and garlic cloves to the meat and cook as indicated.
Oven setting:
Circo-roasting
180 °C
Roasting time: 30-35 minutes
Compact oven setting:
Circo-roasting
180 °C
Roasting time: 30-35 minutes
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