Beef tenderloin NT with Brussels sprouts gratin and potato straws

Ingredients for 2 servings:

• 300 g beef sirloin in one piece
• 2 tbsp extra virgin olive oil
• 1 pinch of black pepper from the mill
• ½ tsp sweet paprika powder
• ½ tbsp mixed herbs, dried
• 2 tbsp extra virgin olive oil for frying
• Butter for frying
• 2 garlic cloves, peeled
• 6 prunes
• 1 garlic clove(s)
• 200 ml water
• 1 tbsp extra virgin olive oil
• 1 tsp honey, liquid
• 2 tbsp balsamic vinegar, dark
• 1 tsp vegetable stock powder
• 200 g Brussels sprouts, fresh
• 1 small onion(s)
• 1 tsp clarified butter
• salt and pepper
• 50 ml cream
• 30 g Parmesan, freshly grated
• 1 egg(s)
• Fat for the molds
• 2 waxy potatoes
• 1 pinch of black pepper from the mill
• 1 pinch of sweet paprika powder
• 1 tbsp extra virgin olive oil
• ½ tsp rosemary, dried
• Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 3 hours 12 minutes; Total time approx. 5 hours 52 minutes

Remove the silverskin from the loin. Mix the oil with the paprika, pepper, and herbs. Place the loin on a piece of cling film and brush all sides with the oil mixture. Wrap tightly in the film and marinate for at least two hours. For the plum sauce, dice the prunes and peeled garlic. Heat the oil in a saucepan and fry the cubes. Add the honey and balsamic vinegar and stir to combine. Add the granulated vegetable stock and deglaze with water. Let everything simmer gently for about 15 minutes, stirring continuously, adding a little more water if necessary. Strain the sauce through a sieve and keep warm. For the Brussels sprouts gratin, cut the trimmed Brussels sprouts into strips. Peel and dice the onion. Heat the clarified butter in a saucepan and add the Brussels sprouts and diced onion. Season with salt and pepper. Add a little water if necessary and finish cooking the Brussels sprouts. Whisk the cream with the cheese and egg. Arrange the Brussels sprouts in two small greased baking dishes, press down firmly, and pour the cream and cheese mixture over them. For the potato straws, peel two potatoes and cut them into thin strips using a spiralizer. Toss these into the spiralizer with the oil, paprika, pepper, and rosemary. Preheat the oven to 100°C (top/bottom heat). Remove the meat from the foil and sear it on all sides in a pan with oil, a knob of butter, and two sliced ​​garlic cloves. Place a meat thermometer, reduce the oven temperature to 80°C, and cover the meat and cook for about 3 hours. The final internal temperature will be 58°C. Remove the pan from the oven and let it rest on the stovetop while warm. For the Brussels sprouts gratin and the potato straws, immediately after removing the meat from the oven, heat the oven to 230°C. Place the potato strips and the ramekins with the Brussels sprouts on a baking sheet and cook for about 10 minutes. Remove the potatoes from the oven, season with salt, and keep warm. Return the gratin to the grill for another 2 minutes. In the meantime, cut the loin into approximately 1 cm thick slices. Arrange on warmed plates over the warm plum sauce. Add the potato straws, remove the gratin from the ramekins, and serve on the plate. Tip: It’s best to start with the gratin as soon as the meat is in the oven, then the sauce, and finally the potatoes.