Beef fillet in salt breading with pumpkin puree

Cooking time: 1 h 30 min
Servings: 2 servings
Calories: 861 kcal
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Cooking

Step 1

Mix sea salt with sugar, zest, peppercorns and rosemary. Sprinkle the tenderloin with this mixture and refrigerate for 1 hour. Cut the pumpkin into cubes, fry in olive oil, add a little water and simmer until softened. Drain water, salt, pepper. Add butter and puree in a blender. Peel the tenderloin from salt, wrap in foil and bake in a hot frying pan over medium heat for 10-15 minutes. Cool slightly, remove from foil and cut into medallions. To serve, place on a pillow of the remaining salt, put pumpkin puree next to it.

Ingredients

80 g butter
salt
1-2 sprigs of rosemary
4 types of peppercorns
30 ml of olive oil
finely chopped lime and grapefruit zest
300 g pumpkin
sugar - 200 g
250 g coarse sea salt
300 g beef tenderloin

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