Seared beef tenderloin with red mustard and sango

Name: Seared beef tenderloin with red mustard and sango
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 600 g beef tenderloin; 2 tbsp neutral oil; 50 g butter; 2 sprigs thyme; ½ tray red mustard; ½ tray sango; flake salt and freshly ground pepper

The richness of the meat against red mustard’s peppery bite and sango’s tart crunch. Two microgreens that work — not decorate.

Prep

20 min

Cook

15 min

servings

Difficulty

Medium

Seared beef tenderloin with red mustard and sango

Ingredients

600 gbeef tenderloin
2 tbspneutral oil
50 gbutter
2 sprigsthyme
½ trayred mustard
½ traysango
flake salt and freshly ground pepper

Microgreens in this recipe

Red Mustard Sango

Method

Take the meat out an hour before cooking and pat it thoroughly dry.

Sear the tenderloin hard in oil on all sides, about 2 minutes per side.

Add butter and thyme, and baste over steady heat to a core temperature of 54 °C.

Rest the meat for at least 10 minutes, then cut into thick slices.

Plate with flake salt, and pile red mustard and sango loosely and high on top.

Chef's tip

Add the microgreens at the table rather than in the kitchen — the meat’s warmth releases the mustard aroma while the crunch is still intact.