Beef Tenderloin With Celery
|Sliced carrot||1 , sliced|
|Black peppercorns||1⁄2 Teaspoon|
|Beef tenderloin||1 3⁄4 Pound (Fillet)|
|White wine||1 Cup (16 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon (Cornflour)|
|Dry sherry||3 Tablespoon|
|Heavy cream||3 Tablespoon|
Peel and thinly slice one of the onions.
Separate the leaves from the celery sticks.
Put half of the onion slices, celery leaves, carrot slices, thyme, bay leaf and peppercorns into a dish just large enough to hold the meat.
Put the meat on the bed of vegetables.
Cover with the remaining celery leaves, carrots, thyme, bay leaf and peppercorns.
Pour over the white wine and oil.
Cover and leave to marinate for 12 hours in the refrigerator.
If the meat is not completely covered by the liquid, turn it once or twice during the marinating period.
Peel and chop the second onion.
Slice the celery sticks thinly.
Remove the meat and strain the marinade.
Mix the onion and celery in a dish.
Add the curry powder and 1 cup (8 fl oz) of the marinade liquid.
Cover and micro wave on HIGH for 5 minutes.
Put the meat on top of the vegetables.
Cover and micro wave on HIGH for 6-7 minutes.
Use a meat thermometer to check the internal temperature of the meat, which should read 35Â°C.
Cover the meat with a double layer of aluminum (aluminium) foil, matt side outward, and leave to stand for 10 minutes.
Carve into slices.
Remove the celery and onion with a slotted spoon and put in a serving dish.
Arrange the slices of meat on top.
Mix the cornstarch (cornflour) and sherry to a smooth paste in a small bowl.
Add the cooking liquid from the meat and vegetables.
Heat in the oven for 1 minute on HIGH.
Add the heavy (double) cream and stir again.
Taste and adjust the seasoning.
Pour into a sauceboat