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BEEF TENDERLOIN

CHANDIMA GODAWATTHE
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Ingredients
  

  • 160 g beef fillet
  • 50 g butter
  • 75 g cleaned manioc (cut intocubes and boiled)
  • 1 onion (chopped)
  • 1 tbsp garlic (chopped)
  • 2 dried chillies
  • 2 g mustard seeds
  • 2 tbsp grated fresh coconut
  • 1/2 tbsp turmeric powder<br>Curry leaves<br>Rosemary

Notes

Heat a pan with oil in it. Add the mustard seeds, curry leaves, dried chillies, onion, garlic, fresh coconut, turmeric powder and boiled manioc cubes. Mix well, and add salt and pepper to taste.
Sprinkle the chopped rosemary, salt and pepper onto the chopping board; then roll the beef fillet on the seasoning.
Heat a pan, add the butter and sear the beef fillet on all sides until golden-brown.
Place it in the oven and allow the beef to roast until an inserted meat thermometer reads 55ºC/130ºF for rare to medium meat.