INGREDIENTS :

For 4 persons

Beef tenderloin 800 g Cleaned

Seasonal vegetables 600 g Cleaned and cooked

New potatoes 600 g Sauteed with herbs

Sun-dried tomato pesto

Sun-dried tomato 300 g

Amonds 100 g Blend together in food processor

Olive oil 300 g

Demi-Glace 0.4 ltr

PREPARATION:

Season the beef tenderloin and panfry to specification. Slice and arrange on plate with vegetables and potatoes. Deglaze the pan with red wine, add sun-dried tomato pesto and demi glace. Boil for 2 minutes and season to taste. Drizzle around the beef tenderloin and serve the rest separetly.