Juicy beef tenderloin in a roasted squash

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Ingredients

1 kg beef tenderloin

Oil for frying

1 tbsp coarse mustard

1 tbsp orange marmalade

1 tsp coriander seeds crushed in a mortar

Salt and pepper

4 Kabocha squash (about fist-sized)

4 garlic cloves

Olive oil

2 chili peppers

Juice from 1 lemon

1 container of Crème fraiche

Salt

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Step 1

Sear the beef tenderloin using the NEFF Teppan Yaki on all sides. Combine the mustard, coriander and marmalade, and season to taste with a little salt and pepper.

Works on multiple heat zones so you can prepare meats and vegetables simultaneously. Cook like a pro: sauté at high heat in the front and keep food warm at low heat in the back.

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Step 2

Rub the marinade into the seared beef and place it on a baking sheet. Preheat the oven to 180 °C CircoTherm® hot-air system with Vario Steam and cook the beef for about 35 minutes.

Step 3

Use the NEFF Multipoint Meatprobe to determine the optimal cooking time. As soon as the optimal core temperature of 55-62°C has been reached, the oven shuts off automatically. Or you can select NEFF’s automatic programme “Beef tenderloin, medium”.

Step 4

Cut the squash in half and remove the seeds using a tablespoon. Remove the seeds from the chili peppers and cut them into fine rings. Peel garlic and cut in into quarters. Place the squash halves on a baking sheet and distribute garlic and chili peppers evenly inside them. Season with salt and drizzle with oil and lemon juice.

Step 5

Remove the beef tenderloin from the oven and let it stand briefly. Bake squash at 180°C CircoTherm® hot-air system about 20 minutes.

Step 6

Just before serving, stir salt into the Crème fraiche. Slice the beef tenderloin thinly and arrange the slices in the squash halves. Serve with Crème fraiche.