Tenderloin with pointed cabbage and truffle

Total: 50 min. | Active: 50 min.
gluten-free
Nutritional value / person: 653 kcal
, Fat: 33 g
, Carbohydrate: 52 g
, Protein: 35 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Truffle butter

50 g butter, soft
10 g Fine Food Carpaccio di tartufo nero d'estate, finely chopped
2 pinch salt

Venere rice

1 tbsp Fine Food Extra Virgin Olive Oil with Truffle
250 g Venere rice
6 dl water
½ tsp salt

Meat

1 tbsp olive oil
2 Fine Food Limousin Tenderloin Steak (each approx. 180 g)
¼ tsp salt
a little pepper

Vegetables

160 g diced bacon
400 g pointed cabbage, coarsely chopped
1 garlic clove, squeezed
1 ½ tbsp apple vinegar
¼ tsp salt
a little pepper
½ tbsp olive oil
190 g Fine Food Artischockenherzen drained, halved
WE NEED Shopping List Purchase ingredients now

How it's done

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

Truffle butter

Mix the butter with the truffle, season with salt. Place the butter on a piece of cling film, shape into a roll, chill until ready to serve.

Venere rice

Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and cook over a low heat for approx. 40 mins., stirring occasionally, until al dente. Drain the rice, if necessary.

Meat

Heat the oil in a wide frying pan. Season the meat, fry for approx. 3 mins. on each side. Remove, wrap in foil, leave to rest for approx. 10 mins.

Vegetables

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the cabbage, garlic and vinegar, sauté for approx. 5 mins., season. Remove and keep warm. Heat the oil in a frying pan, stir fry the artichokes for approx. 3 mins.

Serve

Remove the meat from the foil, cut in half diagonally, cut the truffle butter into slices, serve both with the rice, cabbage and artichokes.

Similar recipes

Fotografin Claudia Link, Foodstyling Katja Rey

Recipes for a christmas feast

Like no other season, Advent is the time to eat and be merry. Christmas biscuits, homemade gifts from the kitchen or a scrumptious Christmas meal: temptations abound. If you want to prepare a real treat for friends and family, you will find our best recipes here for a Christmas feast that leaves nothing to be desired, with everything from Christmas mains to Christmas desserts.

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.

Like this recipe?

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:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

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

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

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

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.