for 4 person

Meat

	clarified butter, for frying
800 g	beef tenderloin
1 ½ tsp	salt
a little	pepper
200 g	carrots, cut into pieces
350 g	celeriac, cut into pieces
250 g	leek, cut into pieces
1 dl	white wine
1 dl	meat bouillon
50 g	Emmental, grated

To roast

50 g	Emmental, grated

How it's done

Meat

Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove, cover and set aside. Add a little clarified butter to the frying pan. Fry the vegetables and all the ingredients up to and including the onion for approx. 5 mins., add the meat and tip in the wine and stock. Insert the meat thermometer into the thickest part of the meat.

To roast

Roast for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove, sprinkle the cheese over the joint, finish cooking for about 10 mins. The core temperature should be around 60 °C. Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Strain the juices and serve with the vegetables as an accompaniment to the roast.

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