Tenderloin with truffle butter, green asparagus and hazelnuts

Name: tenderloin with truffle butter, green asparagus and hazelnuts
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 125 g sea salt butter at room temperature; 80 g truffle mushroom tapenade; 700 g pork tenderloin at room temperature; 1 tl sea salt; 4 el peanut oil; 700 g fresh green asparagus; 50 g unroasted hazelnuts; 1 tl celery salt; 75 g arugula

Grilled tenderloin with truffle butter, green asparagus, arugula and hazelnuts.

Ingredients

Kitchen Stuff

1 meat thermometer
1 grill pan

Directions

Mix the butter with the tapenade. Spoon on a piece of fresh oil of 25 x 25 cm. Roll up firmly into a sausage and put in the fridge.
Sprinkle the beef fillet generously with (freshly ground) pepper and the sea salt.
Heat the oil and butter in the frying pan and roast the meat in 5 min. Brown.
Insert the meat thermometer in the middle of the meat and set to 50 ° C (red) and place the lid diagonally on the pan.
Roast the meat over low heat for about 15 minutes until the meat has reached the set core temperature.
Remove the meat from the pan and leave to rest for 15 minutes. Remove the truffle butter from the refrigerator and cut into slices.
Break the bottom of the green asparagus. Spoon the asparagus with hazelnuts, oil and celery salt.
Heat a grill pan and grill the vegetables in 2 parts 5 min.
Divide the arugula over a serving dish and spread the asparagus over it.
Cut the meat into slices, lay on the asparagus and spread the slices of truffle butter over it.