Beef Tenderloin with Mustard-Thyme Crust and Fresh Herb Salad

Ingredients

• 80 g herbs (sorrell, basil, dill, dandelion and watercress)
• 1 tbsp white balsamic vinegar
• 1 pinch sugar
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 4 tbsp oil
• 2 tbsp freshly chopped thyme
• 2 tbsp sharp mustard
• 20 g breadcrumbs
• 60 g spaetzle flour
• 4 slices beef tenderloin (80-100 g each)
• clarified butter (for frying)

Instructions

1. 1.

   Wash, rinse and dry the salad. Mix all ingredients for the dressing together and set aside. Combine oil with thyme, mustard, salt, pepper and breadcrumbs. Pat the meat thin between two sheets of parchment paper, coat in flour, tap off excess, spread the seasoning mixture on it and dust again with a little flour.

2. 2.

   Heat clarified butter in a pan and quickly sear both sides of the beef until browned. Marinate the salad with the vinaigrette, plate the beef with the salad, and garnish with wild herb flowers if desired.