Beef tenderloins with hazelnut orange crumble and parsnip chips

Name: beef tenderloins with hazelnut orange crumble and parsnip chips
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 400 g parsnip; 2 Red onion; 1 toe garlic; 2 el mild olive oil; 3 el hazelnuts; 7,5 g fresh flat parsley; 1 orange; 1 el pepper melange Jonnie Boer; 400 g beef tenderloin; 2 el unsalted butter

A tasty recipe. The main course contains the following ingredients: meat, garlic and Fresh flat parsley.

Ingredients

Kitchen Stuff

1 blender

Directions

Preheat the oven to 200 ° C.
Peel the parsnip with a peeler and cut into thin slices of 2-3 mm (use a mandolin if you have one). Spread over a baking sheet covered with parchment paper.
Cut the onions into thin wedges and place them with the parsnip slices. Squeeze the garlic over the oil and drizzle the parsnip and onion. Sprinkle with salt and pepper to taste.
Roast the chips in the middle of the oven in approx. 20 min. Lightly crispy with a brown edge.
Put the hazelnuts in the container of the hand blender and grind them. Add the leaves of the parsley and grind briefly.
Roast the hazelnut mixture with the golden brown in a dry frying pan without butter or oil in approx. 5 min. On medium heat.
Remove from the pan and grate the orange skin of the orange above it. Season with salt and pepper.
Dab the meat dry with kitchen paper and sprinkle with peppercorn and salt to taste.
Heat the frying pan and put the butter in the pan. When the butter is no longer bubbling, put the meat in the pan.
Fry the beef tenderloin on high heat in approx. 4 min. Rosé. Larger and thick pieces need more time, smaller ones less. Turn them halfway.
Sprinkle the meat with the hazelnut orange crumble and serve with the parsnip chips.