For the roast:

400g Angus beef tenderloin

50g melted butter

2 tablespoons cooking oil

½ teaspoon lemon juice

4 green pepper corns

2 pink pepper corns

1 sprinkle red pepper powder

Salt and black pepper


For the Coleslaw salad:

250 g white cabbage

1 carrot

1 little onion

½ apple

2 tablespoons white wine vinegar

3 tablespoons oil

Salt and pepper


 Preparation mode tenderloin with butter cream:

Remove the tendons with a sharp knife, tamp gently with kitchen towels, massage the beef with a little oil, then leave aside at the room temperature.

For the pepper butter cream, mix the butter until it becomes a paste. Gently crush the green and pink peppercorns, and add in the butter cream along with the red pepper, lemon juice, salt and freshly ground black pepper. Form a roll of the obtained paste and leaves it in the refrigerator.


Heat up a little oil in a skillet and cook the tenderloin for 3 minutes on one side. Turn it on the other side, sprinkle some salt on and let cook for another 3 minutes. Afterwards season with salt the second side as well. Place the beef in the preheated oven at 225°C. Roast in oven for 12 to 15 minutes, until rare or medium rare. When ready, remove the roast from the oven and put it on tray or a drain chopper. Preferably, let it rest for another 7 minutes. Then slice the tenderloin and season it with spiced butter slices. Serve on hot plates.

For the Coleslaw salad wash the vegetables, remove the outer leaves from the cabbage and peel the carrot and the onion. Remove the core with seeds from the middle of the apple.  In a bowl pour vinegar, oil, salt, pepper and grate over the liquid the cabbage, the carrot and the onion, mix everything very well and let the bowl covered until the flavours are intertwined.



 Enjoy your meal!

 You can find the tenderloin in the Premium Pack. Order it from HERE.