Beef tenderloin baked in a nut crust.

Another recipe, which can be useful for those who prepare the menu for the holiday table. In fact, this roast. You can cook it not only cutting, but also a thick edge. Instead of pistachios can be used more accessible almonds – in this case, the look will be a little easier.

-1.2 kg of beef.
-salt and pepper to taste
-Dijon mustard 1 tbsp. l.
-honey 1 tbsp. l.
-Worcestershire sauce 1 hour. L.
-dry granulated garlic 1 ch. l.
-egg yolk 1 piece.
-Fresh oregano sprigs 1-2 pcs.
-peeled pistachio 100 gr.

Nuts and put oregano in a blender. Crushed, but not in the flour.
Mix mustard, honey, Worcestershire sauce, garlic and egg yolk.
Peeled cutting salt, pepper and fry quickly over high heat on a greased pan on all sides until golden brown.
We passed on to the board and give a little cool. Daubed with mustard mixture.
Collapses in nuts (except for the part of the tenderloin, which will come into contact with the opposite).
Put on a baking sheet and send in a preheated 400F degree oven.
Ready roast take out of the oven, is passed on to the board and cover with foil. Give a break of 10 minutes.
Cut into slices and serve.

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