Fillet of Beef Cooked on the Stove with Beluga Lentil Vegetables and Elderberry Sauce

A delicious mushroom dish for any occasion!

This recipe is very easy to cook, you do not need to show great cooking skills and even have time to take care of guests on the side. You just need to strictly adhere to cooking time and heat.

Beef tenderloin:

You need one beef fillet (about 1300 grams) for six people, but you can also prepare a whole fillet for less people, it can be cooled down and used as a cold cut the next day.

Organic meat would be good, then the meat keeps the juice better. In a mortar prepare a spice mixture of at least four types of pepper, such as Cameroun or possibly Cubeben pepper, pink pepper, Melegueta pepper, Szechuan pepper, long pepper and the usual varieties. Half a teaspoon for each type of pepper. In addition, the same mass of coriander seeds is crushed. To this mixture add half a teaspoon of ground bay leaf, cloves and chili. Now the beef fillet is rubbed with it, seared in olive oil and salted heartily. Next, wrap the meat tightly in aluminum foil coated with olive oil and cook in the stove at 55 °C for 1 3/4 hours. Now rest the meat in the foil for a quarter of an hour while you heat the stove to 250 °C to re-bake the meat repeatedly for seven minutes. Next, rest the meat repeatedly for ten min to prevent the juices from escaping. Since the fillet itself is not very hot, preheated plates are recommended.

Zuspe

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