Cookery events: Join one of our upcoming in-person or virtual cookery events. Find out more.

Promotions: Discover all of the latest promotions & offers including cashback. Find out more.

Second

Roasted beef tenderloin, chimichurri and roasted pumpkin with cardamom

Name: Roasted beef tenderloin, chimichurri and roasted pumpkin with cardamom
Yield: 4
Ingredients: 1 kg. Beef Tenderloin; 400 g. Pumpkin; 2 Cardamom pods; 60 gr. Butter; 30 gr. hulled Parsley; 1 Lime; 1 Clove of garlic; 120 ml. Extra virgin olive oil; 2 gr. Dried oregano; 1 gr. Defoliated thyme; 1 teaspoon tip Cumin powder; 1 Fresh chili pepper; to taste Salt; to taste Pepper; 1 spring Rosemary; 1 sprig Sage

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:

Perfect for:

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.