Second

Roasted beef tenderloin, chimichurri and roasted pumpkin with cardamomo

Ingredients

Beef Tenderloin 1 kg.
Pumpkin 400 g.
Cardamom pods 2
Butter 60 gr.
Parsley 30 gr. hulled
Lime 1
Clove of garlic 1
Extra virgin olive oil 120 ml.
Dried oregano 2 gr.
Defoliated thyme 1 gr.
Cumin powder 1 teaspoon tip
Fresh chili pepper 1
Salt to taste
Pepper to taste
Rosemary 1 spring
Sage 1 sprig

Cooking time:

40 min.

Number of person:

Difficulty:

Medium

Course:

Time:

Cooking method:

Type of product:

Chef:

Chef advice:

Bake the pumpkin first and then regenerate it in the oven for 2 minutes after removing the fillet

Step 1 and 2

In a tall glass, pour the parsley, oil, oregano, diced chili, cumin, salt and pepper and whisk until smooth and green, adjust with a few drops of lime.

Season the fillet with salt, pepper and a little oil, place it on a steel baking dish, add rosemary, sage and 1 whole garlic clove. Set it at 48° and insert the cooking probe and in the centre of the tenderloin and bake in traditional fan assisted mode at 200°.

Step 3

Season the pumpkin cubes with salt, pepper, chopped butter and cardamom seeds.
Bake in combined steam mode at 180° with 15% steam for 20 minutes. When the tenderloin is ready, let it rest 5 minutes and in the meantime place the pumpkin in the serving dishes, cut the tenderloin in 4 medallions and lay them on the side of the pumpkin, pour the chimichurri sauce and serve.

When the tenderloin is ready, let it rest 5 minutes and in the meantime place the pumpkin in the serving dishes, cut the tenderloin in 4 medallions and lay them on the side of the pumpkin, pour the chimichurri sauce and serve.