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Ingredients
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 fist-sized)
4 garlic cloves
Olive oil
2 chili peppers
Juice from 1 lemon
1 container of Crème fraiche
Salt
Step 1
Sear the beef tenderloin using the 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
Step 2
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.
Step 3
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”.
Step 4
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.
Step 5
Remove the beef tenderloin from the oven and let it stand briefly. Bake squash at 180°C CircoTherm® hot-air system about 20 minutes.
Step 6
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.