Angus beef tenderloin in mustard sauce with sautéed snaps
Crunchy sugar snaps, juicy tenderloin broiled to your desired doneness, fluffy baked potatoes and a piquant mustard sauce dressing – it's hard to not want seconds and thirds of this all-rounder of a dish
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 4 |
160gm new potatoes
40gm butter
8 sprigs thyme
4 beef fillet (170gm each)
200ml veal stock
30gm Dijon mustard
120gm sugar snaps
Salt
Pepper
1. Clean the potatoes and cut in half. Melt the butter and sauté the potatoes until golden, add the thyme.
2. Bake the potatoes in the oven at 180⁰C until soft.
3. Season the beef with salt and pepper and cook in the oven until done as desired.
4. Reduce the veal stock and add the mustard and check seasoning.
5. Clean and sauté the sugar snaps.
6. To serve, place the grilled fillets on the plate and drizzle with sauce, accompany with the roasted potatoes and sautéed snaps.
Recipe courtesy: Mohammad Iqbal, Steakhouse, JW Marriott