Dijon Tenderloin

The city of Dijon is not only the birthplace of the famous Dijon mustards and the ancient capital of Burgundy, but also one of the culinary centers of France. It is no coincidence that international gastronomic fairs are held here every year. Many of the Burgundy dishes, including those cooked over an open fire, have become classics of French cuisine.

Ingredients

• a piece of beef tenderloin weighing 700-800 g
• 3 tbsp. l. dijon mustard
• 4 tbsp. l. extra virgin olive oil
• 2 tbsp. l. dry red wine
• 1 sprig of fresh rosemary, marjoram, thyme and parsley
• 1 bay leaf
• salt, freshly ground black pepper
• vegetable oil for lubrication
• green salad mix and fresh vegetables for serving

Directions

1. For the marinade, mash all the greens with your fingers. Shred the bay leaf. Mix the ingredients of the marinade thoroughly, add the herbs, put the meat in the marinade and refrigerate for 5-7 hours.
2. Remove the meat from the marinade, pat dry with paper towels and fry on a well-heated and oiled wire rack until desired, about 8 minutes each. on each side for medium rare.
3. If you are cooking meat in the oven, then it is best to first fry it in a lightly oiled grill pan with a heat-resistant handle until golden brown on both sides, and then move it to an oven preheated to 180 ° C until the desired degree of roasting, for 10-20 minutes ...
4. Then cover the meat with foil and leave for 10 minutes to distribute the juices evenly. Cut the meat across the grain into slices, season with salt and pepper and serve with green salad and fresh vegetables.