Beef tenderloin with mushroom pesto

Beef tenderloin with mushroom pesto

Total: 2 hr 20 Min. | Active: 30 Min.
Nutritional value / people: 774 kcal
, Fat: 32 g
, Carbohydrate: 52 g
, Protein: 64 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300g half-white flour
¾tsp salt
1 ½dl milk water (1/2 milk, 1/2 water)
3 eggs
1sachet saffron
½tsp turmeric


3tbsp olive oil
1 garlic clove, finely chopped
150g mushrooms, roughly chopped
30g walnut kernels, finely chopped
50g grated Sbrinz
1tbsp rosemary, finely chopped
1tbsp chives, finely chopped
¼tsp salt


800g beef tenderloin
1tbsp olive oil
sea salt
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How it's done


Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and saffron, gradually pour into the well while stirring, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.


Press the dough in batches through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain, keep warm.


Heat the oil in a frying pan, fry the garlic and mushrooms for approx. 3 mins., leave to cool. Mix in the walnuts and all the other ingredients up to and including the salt.


Remove the meat from the fridge approx. 1 hr. before cooking, place on a plate.

Cook for approx. 80 mins. in the centre of an oven preheated to 80°C. The core temperature should be approx. 50°C.

Remove the meat from the oven, heat the oil in a frying pan. Fry the tenderloin on all sides for approx. 4 mins. Remove, spread the pesto on top, serve with fleur de sel.

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