200°C · 20-30 minAllergens
Lactose
Selderij
SulfietFrench Tenderloin with Port Jus
For an elaborate dinner, I love to prepare this high-quality tenderloin in a decadent port jus with onion marmalade, sweet and savoury at the same time. On the side, I make potato mousseline with spinach and roasted celeriac with carrots. Enjoy!
Tenderloin (better living 2 stars), celeriac, carrot, spinach, white onion, leek, garlic, celery, potato, fresh lemon thyme, bay leaf, rosemary and thyme, milk, cream, tomato purée, red port, red wine, gelling sugar, homemade veal stock (contains celery), red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the spinach purée and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the jus and the meat uncovered for the last 1-2 minutes and check if it is warm. Heat longer if necessary, or if you prefer it not to be medium-rare.
Oven — 200°C, 20-30 minMarleen's choice
Preheat the spinach purée and vegetables covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the meat and the jus uncovered for the last 8-12 minutes and check if it is warm. Heat longer if necessary, or if you prefer it not to be medium-rare. Disposable containers cannot go in the oven, transfer to an oven dish.