Norwegian Beef Tenderloin Medium Rare

Ingredients for 5

• Norwegian Tenderloin 1500gr

• Black pepper (Crushed)

• Rosemarin bush

• Himalaya salt

• 40-60gr Nduja

• 2,5kg Asterix potatoes

• 2 Tablespoons Bakingsoda

• 300 gr butter

• Aspargus

• Olive Oil

• Norwegia/Jarlsberg Cheese

• Fresh Lime

• Broccoli if wanted

Directions

• 

  Step 1

  Rinse the loin, masage in 2 tablespoons of black pepper, 2 tablespoons of pasta Rossa seasoning & some drops of fresh lime. Put the beef in the bag, add 2 small bushes of Rosemarin. Seal & Cook

• 

  Step 2

  Start this step when its 1h30 mins left of your Beef. Set tour stove to 220 celcius/428 Fahrenheit under and overheat. Rinse potatoes in cold water and slice’em up in the same sice. Leave the skin on. Find a pot big enough for the potatoes. Boil water with bakingsoda and add potatoes to make it *basic*. (When the water boil, be aware that there will be alot of foam, so dont let it overflow) Boil for aprox 5-10 mins or when the potato is abit soft. Let the water/damp out of the potatoes and leave them to cool a bit down. Wash out your pot, and have the potatoes in the same pot. Melt 200gr butter in a small pot, and apply the *Nduja*. Stir until the *Nduja* is dissolved into the butter. Put the Nduja Blend into the pot with potatoes, ad the pot cover and shake it hard. You want some of the potatoes to disolve and make a *paste* around the other potatoes. Put the potatoes in a roasting pan and cook for 30 mins, take them out and turn the potatoes around. Cook 30 mins more. Take out and turn, 15 mins more. (You are looking for some brown crust) Dont turn off your oven yet.

• Step 3

  Now your Beef is finished in your Sous Vide, completley dry it with kitchen paper. Add 1 tablespoon of Himalaya salt to the loin, gently masage it so it sticks there. Find your frying pan and heat it up, ad Olive oil. Fry your Beef 30 sec on each side to make a brown nice crust. Take the Beef out, take away the olive oil. Warm your pan again with butter. Ad the Beef, take a tablespoon and fill the butter over your beef recurring for aprox 1 min. Let the beef relax for 15-20 mins. When the Aspargus is done, you slice up your Beef & serve.

• 

  Step 4

  Rinse and dry Aspargus. Put in a ovenproof dish, ad Olive oil, Himalaya salt & Norwegian cheese. Cook for 10-15 mins 220 celsius. The last 5 mins, put also in the potatoes so everything is served warm.

• 

  Step 5

  Serve with Wildfire Orginal BBQ sauce, its expensive but its the best sauce ive ever tasted.

• Finishing Steps

• 

  Step 0

  Enjoy!

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