\u27a4 Ingredients:<\/strong> <\/p>\n \u27a4 Preparation mode tenderloin with leek:<\/strong> <\/p>\n Cut the tenderloin in two thick slices, season with pepper and salt it on preheated the grill or in a Teflon pan greased with a little butter. Sear the beef twice each side, then remove it from the fire and put it on a plate and season it with a butter cube and a thyme sprig. Cover the plate for a few minutes. On the warm plates put the browned leek, the beef slices and the baked pears. Season everything with a fresh thyme sprig and freshly ground pepper.<\/p>\n <\/p>\n
\n300 g Angus tenderloin
\n2 pears
\n2 leeks
\n3 tablespoons olive oil
\n50 g butter
\n2-3 sprigs thyme
\nsalt and pepper<\/p>\n
\nPeel the pears, notch the bottom, oil them and sprinkle them with sugar, salt and pepper. Put them in an oven tray and roast them for 15 minutes over a high heat. Wash the leek, slice it and sear it on a high fire until slightly browned. Then, sprinkle it with salt and pepper, remove it from the fire and keep it in a warm place on a plate, covered with a lid.<\/p>\n