Roast beef Tenderloin with pumpkin

Roast beef Tenderloin with pumpkin

This recipe for baked roast beef is made from the most tender part of the carcass of a bull-tenderloin. The meat is served with a warm, sweet side dish. This dish is perfect for dinner for two people. Roast beef Tenderloin with pumpkin.

Tenderloin tenderloin, which is used for this dish, is a premium cut from the back of the carcass. It has a soft and delicate taste. The tenderloin has a low marbling and uniform structure, without films and streaks.
To make the tenderloin juicy, you need to quickly fry it over high heat, and then bake it at an average temperature. Marinade is not necessary for such meat, but it gives beef a special taste and aroma. Marinate the tenderloin briefly, at room temperature.


Designed for two servings

For beef
Roast Beef Tenderloin 17.64oz
Cherries, finely chopped 3 tablespoons
Soy sauce 3 tablespoons
Balsamic vinegar 5 tablespoons
1 teaspoon pink pepper
Garlic 4 cloves
Bay leaf 1 piece

For baked pumpkin

Pumpkin 34.57 oz
Pumpkin pesto 3 tablespoons
Olive oil 2 tablespoons

Instructions. Roast beef Tenderloin with pumpkin.

Cooking time 40 minutes

Mix the ingredients for the marinade. Add the meat and leave for 30 minutes at room temperature. Dry the meat with a paper towel and place it in a hot cast-iron skillet. Fry on all sides for 2 minutes to form a beautiful crust. Reduce the heat and pour in the marinade. Place the tenderloin in the oven for 15 minutes at 392F degrees. If necessary, add water or broth. Check readiness with a thermometer. For medium rare roasting, the temperature should be 127.4 F degrees. Remove the roast beef and cover with foil.

Cut the pumpkin in half and remove the seeds. Brush both sides with pumpkin pesto and olive oil, then re-connect both sides. Wrap it in foil and place it in the oven for about 1 hour at 356F degrees. Check readiness and completely remove the foil. Use a spoon to separate the pulp from the skin and turn it into a puree. Season with salt and pepper.

Cut the rested meat into slices and serve with pumpkin puree. Pumpkin pesto can be replaced with a sauce based on olive oil with ginger, brown sugar and apple cider vinegar.

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