Tenderloin in herb panade

Sprinkle thyme and rosemary from spice mix of sprigs. Rest of herb leaves from picking stalks. Peel garlic and chop very finely with herbs (in food processor). Sprinkle herb mixture into deep plate. Spread the tenderloins thinly with oil and sprinkle generously with pepper. Press the top and bottom of the herb mixture. Store in a refrigerator until use.

Allow meat to reach room temperature in about 15 minutes. Heat butter and oil in large frying pan. beef fillets in brown for approx. 2 minutes and brown inside rosé. Sprinkle the meat with salt and place on four warm plates. Serve with caramelised chicory and potato gratin.