Grilled beef tenderloin

  • Approx. 2 hours
  • 4 persons

Ingredienser

  • Grilled beef tenderloin:
  • 800 g beef tenderloin
  • 150 g blueberries
  • 150 g Jakobsens Acacia honey
  • Potato fondant:
  • 6-8 baking potatoes
  • 8-10 stalks of thyme
  • 5 cloves of garlic
  • Salt & pepper
  • Rapeseed oil for roasting
  • Pickled onioin with anise flavour:
  • 2 dl. white balsamic vinegar
  • 1 dl. Jakobsens Acacia honey
  • 200 g pearl onions
  • 2 Chinese anise (whole)
  • Root vegetables in herbs:
  • 3-4 parsnips
  • 3-4 parsley roots
  • 1½ dl rapeseed oil
  • 1 pot curled parsley
  • 50 g hazelnuts
  • 2 cloves of garlic
  • Salt
  • Creamy sauce made from bubbles:
  • 3 dl. sparkling wine
  • 1 onion
  • 2½ dl. cream
  • 2 dl. veal/beef stock
  • 25 g butter
  • 1 tsp. corn starch
  • 2 tsp. water
  • Salt & pepper
  • A little Jakobsens Acacia honey

Cooking

Grilled beef tenderloin
Roast the beef tenderloin on a pan and grill it pink in the oven at 185°, in order for the core temperature to be approx 59°. Then leave the beef to rest in a marinade of blueberries, boiled with honey at low temperature for about 10 min. Then mix the blueberries and honey to a fine puree and rub the beef tenderloin with the mixture.

Beef tenderloin is also suitable for grilling.

Potato fondant
Cut each baking potato to a block and boil for about 10-15 min. Then fry on all sides with thyme and half cloves of garlic. Season with salt and pepper.

Pickled onions with anise flavour
Peel the pearl onions and boil them tender in white balsamic vinegar, honey and Chinese anise for about 8 min.

Root vegetables in herbs Peel parsnips and parsley roots and cut into chunky pieces. Mix curled parsley, hazelnuts, oil, garlic and salt and turn the vegetables in the blend. Then bake the vegetables golden in the oven for about 30-35 min. at 190° hot air.

Creamy sauce made from bubbles
Chop the onions fine and saute in butter (no colour). Add sparkling wine, cream and bouillon and simmer for about 15 min. Thicken with corn starch in water and season with honey, salt and pepper.

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