Beef tenderloin in a herb crust with cherry confit and aioli sauce
6 servings
60 minutes
Beef tenderloin with herb crust, cherry confit, and aioli sauce is an exquisite dish of French cuisine that embodies a harmony of flavors and textures. The tender beef fillet is enveloped in aromatic Provençal herbs, creating a crispy crust that highlights the meat's natural juiciness. Cherry tomatoes confit, slowly marinated in balsamic vinegar with garlic and shallots, add sweet and sour notes to the dish. The aioli with a delicate garlic flavor complements the composition, providing creaminess and zest. This dish is perfect for a festive dinner or special occasion, offering true gastronomic pleasure that combines freshness, richness, and sophistication of French cuisine.
1
Make small cross-shaped cuts on each tomato. Dip in boiling water for 20 seconds. Drain the water. Quickly transfer the tomatoes to ice water for 30 seconds. Peel and transfer to a bowl. In a saucepan, heat balsamic vinegar, 1 cup of olive oil, thinly sliced garlic, and shallots. Add 2 sprigs of each herb and cook over medium heat for 2 minutes. Pour over the tomatoes and let marinate for 2 hours.
- Cherry tomatoes: 500 g
- White balsamic vinegar: 125 ml
- Extra virgin olive oil: 1.3 glass
- Garlic: 2 cloves
- Shallots: 2 pieces
- Provencal herbs: to taste
2
Preheat the oven to 180 degrees.
3
Spread 0.5 cup of finely chopped herbs evenly on the baking sheet. Brush the meat with 2 tablespoons of olive oil, season with salt and pepper, and coat it in the herbs.
- Provencal herbs: to taste
- Extra virgin olive oil: 1.3 glass
- Beef fillet: 1 kg
4
Heat the remaining olive oil in a pan over medium heat. Add the meat and fry for 3-4 minutes on each side until browned.
- Extra virgin olive oil: 1.3 glass
- Beef fillet: 1 kg
5
Transfer the meat to a dish and send it to the oven until it reaches your desired doneness (20 minutes for medium). Transfer the meat to a board and let it rest for 5 minutes.
6
Mix the aioli with 2 tablespoons of water.
- Aioli sauce: 150 g
- Extra virgin olive oil: 1.3 glass
7
Place a small amount of tapenade on each plate.
- Tapenade: 2 tablespoons
8
Slice the meat into small pieces and place them on plates. Top with confit tomatoes, drizzle with aioli sauce, and garnish with arugula.
- Beef fillet: 1 kg
- Cherry tomatoes: 500 g
- Aioli sauce: 150 g
- Arugula: 70 g