Beef in mustard, kiwi and rosemary marinade
6 servings
180 minutes
Beef marinated in mustard, kiwi, and rosemary is a gourmet dish that combines the spiciness of mustard, the sweet-sour notes of kiwi, and the aromatic scent of fresh rosemary. This combination of ingredients not only gives the meat a rich flavor but also makes it extraordinarily tender due to the action of natural enzymes in kiwi. The origins of this marinating method can be traced back to European culinary traditions where the balance of flavors and textures is valued. Meat prepared this way is perfect for festive dinners or cozy family lunches. During baking in a sleeve, it retains all its juices and aroma, turning into a tender, juicy treat that can be served with roasted vegetables or a light salad.
1
Rinse the beef well in cold water. Then make cross cuts with a sharp knife.
- Beef tenderloin: 1 piece
2
Make a marinade from peeled and mashed kiwi, mustard, salt, pepper, and garlic.
- Kiwi: 2 pieces
- Mustard: 70 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Place thinly sliced carrot circles in the cuts.
- Carrot: 1 piece
4
Rub the beef with marinade. Place it in a regular bag and wrap it with rosemary branches on all sides.
- Fresh rosemary: 3 pieces
5
Leave to marinate for a day in the refrigerator.
6
Bake in a preheated oven at 180 degrees, in a sleeve (do not poke), on a baking sheet for 1-1.5 hours (depending on the meat). When ready, do not take it out immediately, or the bag will burst.
