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Ingredients
- Serves 1-2 people
steak :
1 tsp salt
½ tsp sugar
¼ tsp black pepper
2 tenderloin beef (200 g, 2 cm thick)
1 tbsp oil
1 tbsp butter
cheese and walnut mix:
2 tbsp blue cheese
1 tbsp butter
1 tbsp toasted walnuts (crushed)
gravy sauce:
2 garlic cloves (chopped)
2 shallots (chopped)
1 tsp butter
100 ml beef broth
50 ml cream
salad:
4 asparagus
2 red radishes (sliced)
4 baby carrots
3 cherry tomatoes (cut in half)
2 tbsp red wine vinegar
2 tbsp lemon juice
1 tsp salt
½ tsp sugar
¼ tsp black pepper
baby spinach (for serving)
cucumber (thin cut and rolled, for serving)
Log in to watch this premium content and more!Instructions
-
Marinate steak
- Pour some salt, sugar, and black pepper on top of the chopping board and roll the beef on it to be seasoned.
- Cut the tenderloins into rectangle shape. Keep the leftovers.
-
Grill steak
- Pour oil into a pan.
- Brown one side of the rectangle shape beef, then flip it, and put the beef in an ovenproof plate.
- Add a bit of butter on top while it’s still hot.
- Sauté the leftovers in the pan, until browned.
- Put it in the same plate as the rectangle one.
- Put the beef into the oven at 180°C for 3 minutes.
- When it’s done, set aside the beef, keep the beef juice.
- Add the blue cheese mix on top of the beef while it’s still hot.
- Put the beef back in the oven at 180°C for 1 minute.
- When it’s done, let it rest for 10 minutes.
-
Cheese and Walnut mix
- Mix blue cheese, butter and walnut together.
-
Gravy Sauce
- Using the same beef pan, sauté garlic, shallots, and butter until it’s fragrant.
- Add beef broth, beef juice and cream.
- Let it simmer. Strain it.
-
Mix salad
- Mix all salad ingredients in a bowl
Plate and Serve!
Serve the beef with salad and sauce.
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Ingredients
- Serves 1-2 people
-
steak :
1 tsp salt
-
½ tsp sugar
-
¼ tsp black pepper
-
2 tenderloin beef (200 g, 2 cm thick)
-
1 tbsp oil
-
1 tbsp butter
-
cheese and walnut mix:
2 tbsp blue cheese
-
1 tbsp butter
-
1 tbsp toasted walnuts (crushed)
-
gravy sauce:
2 garlic cloves (chopped)
-
2 shallots (chopped)
-
1 tsp butter
-
100 ml beef broth
-
50 ml cream
-
salad:
4 asparagus
-
2 red radishes (sliced)
-
4 baby carrots
-
3 cherry tomatoes (cut in half)
-
2 tbsp red wine vinegar
-
2 tbsp lemon juice
-
1 tsp salt
-
½ tsp sugar
-
¼ tsp black pepper
-
baby spinach (for serving)
-
cucumber (thin cut and rolled, for serving)
Nutrition
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