Immersion blender, frying pan, oven at 180° C.
|- 80 gr||- 40 hazelnuts||- Some fresh herbs|
|- 500 gr beef tenderloin||- dash of pepper||
|- 2 dl olive oil||- pinch of salt||
|- 1/2 clove of garlic||
Fry the beef tenderloin until browned on all sides. Sprinkle the salt and pepper over the beef tenderloin. Roast the beef tenderloin in the oven for 10 minutes on 180° C. In the meantime, use the immersion blender to blend the herbs, olive oil, cheese, garlic, hazelnuts and salt and pepper into a salsa.
Remove the beef tenderloin from the oven and carve into thin slices. Pour the salsa over the beef slices and to finish use a cheese slicer to slice thin BELPRADO cheese curls over the top. For a dash of colour, try adding tomato.