Roast beef tenderloin with aromatic spices

Ingredients for Roast beef tenderloin with aromatic spices

Instructions for Roast beef tenderloin with aromatic spices

To prepare the Roast beef tenderloin with aromatic spices recipe, please follow these instructions:

A istandgjort beef tenderloin at ca. 2 kg is wound with yarn, Brown in oil and set to cool. 150 g butter mixed with minced parsley 3 cloves of garlic salt, pepper, paprika Herbes de Provence. The activity by the loin, as FRY about 20 minutes in a hot oven 200 degrees C.

Tomatoes: First freed from the tomatoes for the skins, then cut a lid of and the eroded.

Accessories: Season of new potatoes. They can be prepared in good time. Select uniform, ca. egg-sized potatoes. Boiled so they are just cooked. Better too little than too much. Cooled and peeled (not something with the water on!)

They must now be heated. Use a Saute pan or a large, flat-bottomed pan. Let the bugs still, either in oil or butter (or a mixture).

Season with salt and pepper. Fresh thyme leaves or another herb is good and fit well in the taste.