500 g beef tenderloin
100 g green bean
200 g green pea
2 pickled peppers
100 ml European elder juice reduction
10 spoons olive oil
8 large chopped garlic cloves
2 spoons minced fresh rosemary
1 bunch of parsley
1 spoon dried thyme leaves
2 spoons thickly ground black pepper
1 spoon salt
Cut off the excess fat from the beef with a sharp knife. Wrap the thinner end of the loin under the bottom to achieve the approximately even thickness of the meat throughout its surface. Tie the meat with a string so that it would retain its shape when roasted. Then mix one half of the oil, the garlic, rosemary, thyme, parsley, pepper and salt with the breadcrumbs. Coat the meat in the sprinkle. Blanch the green bean inthe hot water. Pierce the meat and stuff the central part with the bean. Put the meat aside.
Ignite the gas burner. Put the beef on a hot tray and close the meat pores, delicately frying for around 3minutes. Move the meat into the oven and roast at 110 °C. When the meat reaches the temperature of 54 degrees inside, put it away to a warm place for 5 minutes. Then cut the meat into approx. 3 cm thick slices.
Cook the green bean with a small amount of water and olive oil. Mix until uniform consistency is reached and put over to the bag with a sprinkling tip. Prepare the pickled pepper in the same way. Decorate the plate with the formed purée. Make dots from the elder juice reduction on the plate, add the purée and the sliced meat. Use also pea sprouts for decoration.