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


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


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


800 g beef tenderloin
1 tbsp olive oil
sea salt
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!