Tomorrow is New Years Eve and you still do not know what to serve as a main course to your guests? Don’t panic, we’ve got you covered. With this recipe for beef in a hazelnut crust, you are sure to be successful.
Put on the apron, and it will be ready for New Year’s Eve.
Ingredients for 6 people:
700 g beef tenderloin ¦ 2 tbsp. tablespoons of honey mustard ¦ 1 clove of garlic ¦ 60 g of butter ¦ 6 tbsp. breadcrumbs ¦ 6 tbsp. Hazelnut chips toasted with salt Maison Brémond 1830
Preparation: 45 min Cooking: 25 min
v Preheat the oven to 225 ° C.
v Cut the butter into small pieces. Mix it in a salad bowl with the breadcrumbs and the hazelnut pieces. Mash with a fork until a dough forms.
v Place the preparation between two sheets of baking paper. Using a rolling pin, roll out the dough until it is 4mm thick and sized to cover the beef tenderloin.
v Leave to rest in the refrigerator for 20-25 minutes.
v Peel the garlic clove and cut it into two pieces.
v Place the beef tenderloin in a rectangular dish. Make two incisions on the top of the fillet and insert a piece of garlic into each slit.
v Using a brush, brush the beef with honey mustard.
v Take the dough out of the refrigerator. Remove the first baking sheet, then flip the dough to cover the beef tenderloin. Remove the second baking sheet.
v Place in the oven at 225 ° C for 25 minutes.
For dessert: Cyril Lignac’s ultra simple recipe for a breathtaking Christmas log!