Ingredients
-
300g beef tenderloinCut into 2 x 150g steaks
-
salt
-
pepper
-
olive oil
-
100g sour cream
-
50g preferably Roquefort blue cheese
-
12 slices of baguetteOr ciabatta bread
-
cherry tomatoes
-
celery leavesTIP: As an alternative to celery leaves, you may also use chervil.
Directions
Roast beef tenderloin with blue cheese sour cream and celery leaf on sliced baguette.
Ingredients
| 300g beef tenderloin | |
| salt | |
| pepper | |
| olive oil | |
| 100g sour cream | |
| 50g preferably Roquefort blue cheese | |
| 12 slices of baguette | |
| cherry tomatoes | |
| celery leaves |
Steps
|
1
|
Preheat the microwave oven to 120°C, and press START. Season both steaks with salt and pepper. Heat a pan, add some olive oil and sear steaks for 1 minute on each side. Transfer onto a tray and cook in the microwave oven for 8 minutes. Once cooked to desired doneness, let the steaks rest for 5 minutes. |
|
2
|
Using the hand blender, mix the sour cream and blue cheese together until well combined. |
|
3
|
In the same pan used for steaks, add a little olive oil and toast the bread on both sides till crisp. |
|
4
|
Assemble the bread on a plate or wooden board. Spread a layer of the blue cheese sour cream on each. Top with sliced beef steak, another layer of the blue cheese sour cream and cherry tomatoes. Finally, garnish with celery leaves. |
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