ReceptnaptárBeef Tenderloin, Gardener's Style
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Ingredients
Method
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- Season the trimmed tenderloin with salt and pepper, and lard it with the finely chopped bacon.
- Place it on a rack and roast in a 200°C oven for about 30 minutes, basting frequently with its own juices so it doesn't dry out.
- Once roasted, rest it for 15 minutes in a warm place (switched-off oven with the door ajar).
- Meanwhile boil the cauliflower, carrots and peas separately in salted water until tender.
- Toast the breadcrumbs in butter until golden brown, and pour them over the cooked, drained vegetables.
- Before slicing, put the meat back in a hot oven for 10 minutes to warm through.
- Serve with rice and the mixed vegetables drizzled with the buttery breadcrumbs.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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