Coeur de Filet Provencale
recipe

A delicious Provencal-style beef tenderloin served with golden potatoes and carrots.
Preparation Time: 1 hour 30 minutes
Serving Size: 4
Ingredients:
- 500 g beef tenderloin
- 6 carrots
- 10-12 potatoes
- 4-6 garlic cloves
- 100 g butter
- 1 bottle of sparkling water
- Salt
- Black pepper
- White pepper
Instructions:
1. Take the beef and butter out to room temperature about an hour before cooking.
2. Peel the potatoes and slice them thinly. Soak the slices in cold water and drain.
3. Fry the potato slices in butter in small batches until they are golden. Place them in a baking dish and season with salt and white pepper.
4. Peel and chop the carrots. Boil them until tender in the sparkling water.
5. Peel the garlic and finely chop it. Add some of the garlic towards the end of frying the potatoes.
6. Bake the potatoes in the oven at 225°C (437°F) for about 30 minutes.
7. Clean the tenderloin and remove any membranes. Season with salt and pepper.
8. Sear the meat in hot butter in a skillet, then reduce the heat and cook for about 10-15 minutes.
9. Remove the meat and keep it warm.
10. Add butter to the carrots and mix well.
11. Slice the meat and place it on top of the potatoes in the baking dish. Pour over the meat juices and garlic butter.
12. Bake in the oven at 250°C (482°F) for about 5 minutes until the butter melts.
13. Serve warm with the carrots.
Nutritional Information (per serving):
- Calories: 620
- Protein: 45g
- Carbohydrates: 50g
- Fat: 30g
- Fiber: 5g
- Sodium: 350mg

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