OVEN-COOKED BEEF TENDERLOIN BLEU CHEESE, STEWED SPINACH, AND POTATOES
Preparation time:15 MINCooking time:45 MIN
Preheat the oven to 220 °C/Gas 7.
Wash the potatoes, dry them, and cut them into wedges. Place them on a baking tray, drizzle with olive oil and cook in the oven for about 20 minutes until crispy. Turn regularly.
When the potatoes are done, sprinkle them with tandoori spices.
Wash the spinach and cook it in 1 tablespoon of olive oil. Season with salt and pepper.
Season the meat with salt and pepper. Heat the butter and 1 tablespoon of olive oil in a pan. Sear the beef tenderloin nicely on all sides then turn down the heat a little. Fry further as desired. Remove the meat from the pan and cover with aluminium foil.
Pour off any excess fat, deglaze with a few tablespoons of white wine and add the stock.
Add the cheese and season with ground pepper. Stir with a whisk until you have a smooth sauce.
Serve the beef tenderloin with the sauce, potatoes, and stewed spinach.