We have again (last time it was the Thai-inspired) had a go at the Beef Tenderloin and this time we put together a wonderful salad. It is a salad that consists primarily of Beef Tenderloin, figs and goat cheese, but you can add pretty much anything – we are sure that a little noodles would not do any harm along with the Beef Tenderloin and a little fresh vegetables.
We think it is a delicious fresh salad that can be eaten both hot and cold. So also a salad that is well suited if you have some leftover Beef Tenderloin. In addition, it can be eaten all year round, and the various vegetables / fruits can easily be replaced with what is now in season. We love the combination of goat cheese and beef, so you must try it!
Beef Tenderloin is a piece of meat that we have eaten a lot as children and that we actually often fall back on. After many attempts, we have got good control of the frying, and then we often marinate it overnight. When we cook it, we always brown it on the pan first and then put it in the oven, where it continues to fry. Here you get both the crispy crust and in the oven an even heat that finishes frying the meat, so the whole piece becomes nicely pink fried and juicy.
INGREDIENTS:
500 Grms – Beef Tenderloin
3 Cloves – Garlic, chopped
1/2 Nos – Chopped Chili
2 Tbsp – Honey
50 ml – Olive oil
salt and pepper
FOR SALAD
1 handful – Sugar peas
1 bowl – Arugula
100 Grams – Capers
10 Grms – Goat Cheese
5 Nos – Tender Figs
200 Grams – Cherry tomatoes
50 Grms – Pine nuts
2 Nos – Avocados
1 bunch pea shoots
1 bunch of coriander
BUILD UP:
- Mix the chopped garlic, chopped chili, honey, oil, salt and pepper together in a bag
- Clean the beef tenderloin and put it in the bag and make sure that the whole tenderloin is well greased into the marinade
- Put the tenderloin in the fridge for min. 1 hour – preferably overnight
- Heat a pan over medium/high heat and brown the tenderloin on all sides
- Then place the tenderloin in the oven in an ovenproof dish at 180 degrees (ordinary oven) for 15 min
- While the meat is in the oven, all the greens are made ready. Cut sugar peas, figs, tomato and avocado into smaller pieces
- Grate pine nuts on a dry pan until golden
- Let the tenderloin rest for 10 min when it is out of the oven and then cut it into slices
- Serve the salad by putting all the things on a plate, put the tenderloin in slices on top and then garnish with pea shoots and coriander
