Strasbourg-Style Beef Tenderloin

Name: Strasbourg-Style Beef Tenderloin
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 whole beef tenderloin (approx. 1-1.2 kg), trimmed; salt, pepper; 2 tbsp lard or oil; 1 goose liver (approx. 350 g); 1 egg; 1/2 tsp pâté spice mix; 2 mushrooms, finely chopped; 1 small onion, finely chopped; 1 tbsp butter; 1 tbsp chopped parsley; 1 tbsp tomato paste; 1 tbsp strong beef stock (homemade or from a cube); 1 piece of caul fat (or thin bacon slices); 300 g rice, for serving; 400 g red cabbage, prepared as a salad; 1 head of cauliflower; 200 g peas; 4-5 potatoes, for chips; 3-4 tbsp lard for frying the chips

Time: 1 hr 30 min (about 30 min hands-on)6 servingsapprox. 840 kcal / serving (estimated)approx. 27 g protein / serving

Strasbourg-Style Beef Tenderloin (illustration)

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Method

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Season the trimmed tenderloin with salt and pepper, and put it in a 220°C oven with a tablespoon of fat for 10 minutes, so it browns on the outside.
Take it out and let it cool completely.
Meanwhile sauté the onion in butter, add the finely chopped mushrooms, season with salt, pepper and parsley, cook until soft, then stir in the tomato paste and beef stock and reduce briefly - this is the mushroom ragout.
Rinse half the goose liver, pat dry, peel off a finger-thick layer, press it through a sieve; season with salt, add the pâté spice, the egg and the cooled mushroom ragout, and mix well.
Spread half of this cream over the cooled tenderloin, lay thin slices of the remaining, lightly salted goose liver on top, then spread the other half of the cream over that.
Wrap the whole thing in caul fat (or bacon slices) and roast in a 180°C oven for about 45 minutes.
Rest briefly after roasting, then slice.
Serve with rice, red cabbage salad, cauliflower and peas boiled in salted water, and chips fried in fat.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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