Limousin Beef Tenderloin on Braised Chapeau Salad with Beef …

A bean recipe for every taste:

Whisk all ingredients into a mayo, strain and fill into siphon. Keep warm at 70 degrees.

Sear beef tenderloin (center cut) whole on all sides and rest at 120 °C for 15 min.

Squeeze out marrow from beef marrow bones and soak for 1 hour. Pat dry and cut into 4 mm thick slices. Season with salt and pepper in a frying pan and sauté briefly until translucent. Cut the beef fillet into 4 thin slices and cover with slices of beef marrow.

Cut lettuce hearts into coarse cubes and sauté briefly in lime-olive oil. Season with salt.

Arrange the lettuce and place the beef fillet on top. Drizzle the hot mayo next to it. Quickly bring to the table! The buffet Roasted and raw marinated scallop with herb foam and lemon pesto Foie gras coated with black pudding with cold stir-fried sweet cherries and onion puree Skate wings with champagne sauce and green vegetable calf’s head ragout Limousin beef fillet on browned chop salad with beef marrow and hot mayo Altmühltaler leg of lamb on broad beans with fennel, Bottarga and green olive tapenade Lemon tart : O-title : Limousin beef fillet on browned chapeau salad with : > beef marrow and hot mayo

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