Pan-seared beef tenderloin

Name: Pan-seared beef tenderloin
Ingredients: 500 g beef tenderloin; 2 tablespoons French wholegrain mustard; 1 tablespoon horseradish mustard; 1/4 teaspoon chili flakes; 1 teaspoon finely chopped fresh thyme; 1 tablespoon olive oil; 50 g butter; 1/2 teaspoon salt; 500 g green broad beans; 1500 ml water; 1 medium carrot (80 g); 2 cloves garlic; 50 ml olive oil; 1 teaspoon salt; 15 g fresh parsley

Meat - Pan-seared beef tenderloin by Nicoleta N. - Recipia

Pan-seared beef tenderloin is browned in butter and finished covered, then sliced pink after resting. Wholegrain mustard, horseradish mustard, chili flakes and fresh thyme stay on the browned surface, while broad beans with carrot and garlic are served alongside. I leave it on the counter until it no longer feels cold to the touch. Prep: 20 minutes. Cook: 38 minutes. Rest: 35 minutes. Total time: 93 minutes. Serves: 3. Approximately 720 kcal and 50 g protein per serving.

Ingredients

For the meat

500 g beef tenderloin
2 tablespoons French wholegrain mustard
1 tablespoon horseradish mustard
1/4 teaspoon chili flakes
1 teaspoon finely chopped fresh thyme
1 tablespoon olive oil
50 g butter
1/2 teaspoon salt

For the side

500 g green broad beans
1500 ml water
1 medium carrot (80 g)
2 cloves garlic
50 ml olive oil
1 teaspoon salt
15 g fresh parsley

Preparation

1. Let the tenderloin come to room temperature. Rub it with both mustards, the chili flakes, fresh thyme and 1 tablespoon of olive oil. Leave it to sit for at least 30 minutes. 2. Boil the broad beans in 1500 ml water for 12 minutes, until the beans are tender, then drain them. 3. Dice the carrot and chop the garlic. Sauté them in a separate pan in 50 ml olive oil for 8 minutes, until the carrot starts to soften. Mix them with the broad beans, 1 teaspoon of salt and the chopped parsley. 4. Heat a nonstick pan and melt the butter. Brown the tenderloin on all sides, no more than 2 minutes on each side, until it forms a light crust. 5. Cover the pan and cook the meat for 10 minutes, turning it from time to time. The center should still be pink when done. 6. Transfer the meat to a plate and let it rest for 5 minutes. Slice it thinly, sprinkle with 1/2 teaspoon of salt and serve with the broad beans.

Notes

A piece with an even thickness cooks more evenly, while a thinner one can go from pink to well-done quickly. I don’t skip the five-minute rest: the meat slices more cleanly when it isn’t cut straight away. I was inspired by the naturalness and joy with which Raymond Blanc cooks. Serve the broad beans and vegetables alongside, and slice the meat just before eating, since thin pieces cool quickly. Store leftovers in the fridge for up to 3 days and reheat gently. If you don’t have horseradish mustard, use another tablespoon of French wholegrain mustard; the horseradish flavor will be missing. The dish contains dairy and mustard.