1 kg Beef tenderloin
Oil for frying
1 tbsp coarse mustard
1 tbsp orange marmalade
1 tsp coriander seeds crushed in a mortar
Salt and pepper
4 Kabocha squash (about first-sized)
4 garlic cloves
2 chili peppers
Juice from 1 lemon
1 container of Crème fraiche
Sear the beef tenderloin on a NEFF Teppan Yaki on all sides. Combine the mustard, coriander and marmalade, and season to taste with a little salt and pepper.
We suggest: NEFF Teppan Yaki
Works on multiple heat zones so you can prepare meats and vegetables simultaneously. Cook like a pro: sauté at high heat in the front and keep food warm at low heat in the back.Find out more
Rub the marinade into the seared beef and place it on a baking sheet. Preheat the oven to 180 °C CircoTherm® hot-air system with Vario Steam and cook the beef for about 35 minutes.
Use the NEFF Multipoint Meatprobe to determine the optimal cooking time. As soon as the optimal core temperature of 55-62°C has been reached, the oven shuts off automatically. Or you can select NEFF's automatic programme “Beef tenderloin, medium”.
Cut the squash in half and remove the seeds using a tablespoon. Remove the seeds from the chili peppers and cut them into fine rings. Peel garlic and cut in into quarters. Place the squash halves on a baking sheet and distribute garlic and chili peppers evenly inside them. Season with salt and drizzle with oil and lemon juice.
Remove the beef tenderloin from the oven and let it stand briefly. Bake squash at 180°C CircoTerm® hot-air system about 20 minutes.
Just before serving, stir salt into the Crème fraiche. Slice the beef tenderloin thinly and arrange the slices in the squash halves. Serve with Crème fraiche.