Pink Roasted Beef Tenderloin

Ingredients

• 1 kg beef tenderloin (pre‑cooked roast beef)
• 1 tbsp Rapeseed Oil
• 2 Tbsp brown butter
• 2 tbsp vital oil
• 1 sprig rosemary
• 2 strips organic lemon zest
• 2 strips orange zest
• 1 garlic clove (sliced)
• 3 slices ginger
• mild chili salt
• 1 Carrot
• 1 yellow carrot
• 300 g celery root
• 2 sticks celery stalks
• Salt
• 100 ml Vegetable broth
• 1 scraped vanilla bean
• 1 halved garlic clove
• 2 slices ginger
• 1 strip organic lemon zest
• 1 tbsp brown butter
• 1 tbsp vital oil
• chili salt

Instructions

1. 1.

   Preheat the oven to 100°C. Place a rack on the middle shelf and set a drip tray beneath it. Heat the oil in a pan and sear the beef tenderloin over medium heat until browned all around. Remove the meat from the pan and place it on the rack in the oven, cooking for about 2 hours until pink.

2. 2.

   Meanwhile, clean, peel, and cut the carrots and celery root into neat pieces. Trim the celery stalks, wash them, and slice diagonally into 1 cm wide, long strips. Bring salted water to a boil and cook the celery stalks until just tender. Drain in a colander, rinse with cold water, and let drain. Simmer the carrots and celery root with broth, vanilla bean, garlic, ginger, and lemon zest over low heat until soft. Remove all whole spices afterward.

3. 3.

   Add the cooked celery stalks to the stew and warm through. Take off the heat. Add brown butter and vital oil, stir in, and season the root vegetables with chili salt.

4. 4.

   For the beef tenderloin, melt brown butter in a pan over gentle heat. Add vital oil, rosemary sprig, lemon and orange zest, garlic, and ginger, warming gently. Season with chili salt. Remove the beef from the oven and coat it in the seasoned oil. Slice the meat and arrange on preheated plates with the stewed root vegetables. Drizzle remaining seasoning oil over the dish.