Beef Fillet with Mustard Crust, Leek and Beets

Ingredients

• 6 tbsp Olive oil
• 5 stalks leek
• Salt
• 400 g small colorful beets
• 3 organic oranges
• 2 tbsp liquid honey
• Pepper
• 2 Garlic cloves
• 5 g parsley (1 handful)
• 2 sprigs tarragon
• 4 sprigs thyme
• 1 sprig rosemary
• 45 g sharp mustard (3 tbsp)
• 45 g coarse mustard (3 tbsp)
• 1 organic lemon (zest and juice)
• 1 egg
• 50 g whole-grain breadcrumbs
• 600 g beef fillet (from the center section)
• 1 tbsp Rapeseed Oil
• Cayenne pepper

Instructions

1. 1.

   Grease a baking sheet with 1 tsp olive oil. Clean, wash, halve leeks lengthwise and place them side by side on the sheet skin-side up. Season with salt and drizzle with 2 tbsp olive oil. Clean beets, wash, peel if desired, cut into strips, and distribute among the leeks.

2. 2.

   Peel one orange hot, grate dry zest, and slice half of it thinly; grate the zest from the other half finely. Mix 1 tbsp honey with 2 tbsp olive oil, salt, pepper, and orange zest, then drizzle over the vegetables. Arrange orange slices on top and bake in a preheated oven at 170 °C (convection 150 °C; gas: level 2) for 35 minutes; remove afterwards.

3. 3.

   Meanwhile, peel garlic and finely dice it. Wash herbs, pat dry, separate thyme leaves from stems, and finely chop the rest. In a small bowl mix both mustards with herbs, garlic, 1 tbsp olive oil, and lemon zest. Add egg and breadcrumbs, whisk to combine. Pat beef fillet dry. Heat rapeseed oil in a pan. Sear the meat for 5–7 minutes on medium heat until browned all around. Reduce oven temperature to 80 °C (convection 60 °C; gas level 1). Place the meat on an oven rack, brush thickly with mustard crust, and bake in the middle of the oven for 2 ¼ hours; after 2 hours slide a sheet of vegetables underneath and continue baking for another 15 minutes.

4. 4.

   Meanwhile, prepare the vinaigrette: peel another orange hot, grate dry zest, and squeeze juice from both oranges. Whisk orange juice and zest with lemon juice, remaining honey, salt, pepper, and remaining olive oil; taste and adjust seasoning.

5. 5.

   Finish by browning the meat under the oven grill for 5 minutes until the crust is golden brown. Remove and let rest for 5 minutes. Drizzle the roasted vegetables with the orange vinaigrette, sprinkle cayenne pepper, and scatter remaining thyme tips. Slice the fillet and arrange it over the vegetables.