Beef tenderloin with vegetable soup and potatoes
4 servings
60 minutes
Beef tenderloin with vegetable soup and potatoes is a harmony of delicate aromas and rich flavors, infused with the traditions of Chinese cuisine. Root vegetables and greens create a tender texture for the soup, while beef adds depth and richness to the dish. The recipe's origins date back to ancient times when the East paid special attention to ingredient balance. Horseradish and vinegar add spiciness, while thyme finishes the composition with subtle herbal notes. This dish is perfect for cozy family dinners and restorative meals as it warms and satisfies.
1
Peel the potatoes and cut each into quarters. Cut the celery stalks diagonally into medium pieces. Peel the garlic and lightly crush it. Trim the dark green leaves and roots from the leek, then cut the remaining parts in half lengthwise and rinse well.
- Potato: 500 g
- Celery stalk: 2 pieces
- Garlic: 1 clove
- Leek: 3 pieces
2
Boil the potatoes in a pot of salted boiling water until soft for 10-15 minutes. Drain and return to the pot. Keep warm.
- Coarse salt: to taste
3
In a bowl, mix horseradish, vinegar, parsley, oil, and a pinch of salt.
- Grated horseradish: 3 tablespoons
- White wine vinegar: 3 teaspoons
- Chopped parsley: 0.5 glass
- Extra virgin olive oil: 1 teaspoon
4
In a pot, bring the broth, wine, celery, and garlic to a boil. Reduce to a simmer and add the leeks and thyme sprigs. Cook until tender for 5-10 minutes. Use a slotted spoon to transfer the vegetables to a bowl and cover with a lid.
- Chicken broth: 4 glasss
- Dry white wine: 1 glass
- Celery stalk: 2 pieces
- Garlic: 1 clove
- Leek: 3 pieces
- Fresh thyme: 3 stems
5
Put meat and black peppercorns in the broth. If necessary, add water to cover the meat. Do not fully cover the pot with a lid and simmer for 20-25 minutes. Transfer the meat to a board and let it rest for 10 minutes.
- Beef tenderloin: 800 g
- Black peppercorns: 4 pieces
6
Cut the meat into thin slices.
7
Strain the broth through a sieve and pour it into the bowl with vegetables.
8
Pour the vegetable soup into serving bowls, arrange the meat and potatoes, and sprinkle with thyme (if desired).
- Fresh thyme: 3 stems