Beef Tenderloin with Peas

Remove the tendons and fat from the beef tenderloin and rub it with the cognac. Mix the mustard with the chopped herbs as well as the garlic cloves. Rub the meat with pepper as well as the mustard-herb quantity. Place the bacon slices on top and tie with kitchen twine. Let the tenderloin rest for 1 hour to allow the herb flavor to soak in.

Later, make butter fat hot, put the meat and turn it on the spot in hot fat to the other side.

Roast in the oven heated to 220 °C for 25 to 30 minutes. Turn the meat a few times to the other side and baste with the fat.

Remove the meat and keep it warm. Boil off the drippings with boiling stock and bring to the boil with crème fraîche. Season the sauce with salt, if needed, and season with pepper.

Cook the shelled and washed peas in butter with salt, pepper and sugar in a little tap water in about 100 mmin on the stove. Sprinkle the flour over them. Stir carefully.

Cut the meat into slices, put them on warmed plates and pour a little bit of sauce over them. Offer the peas in a mountain shape around the meat slices.

Our tip: Use bacon with a fine smoky touch!

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