Beef tenderloin with mushroom pesto

Total time: 2hr 20m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 774 Kcal, 64g Protein, 52g Carbohydrates, 32g Fat


  • Dough
  • 3 eggs
  • 0.75 tsp salt
  • 1.5 dl milk water (1/2 milk, 1/2 water)
  • 1 sachet saffron
  • 300 g half-white flour
  • 0.5 tsp turmeric
  • Pesto
  • 1 garlic clove, finely chopped
  • 150 g mushrooms, roughly chopped
  • 30 g walnut kernels, finely chopped
  • 50 g grated Sbrinz
  • 3 tbsp olive oil
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp chives, finely chopped
  • 0.25 tsp salt
  • Tenderloin
  • 800 g beef tenderloin
  • 1 tbsp olive oil
  • sea salt

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  • Dough

    Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and saffron, gradually pour into the well while stirring, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
  • Spaetzle

    Press the dough in batches through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain, keep warm.
  • Pesto

    Heat the oil in a frying pan, fry the garlic and mushrooms for approx. 3 mins., leave to cool. Mix in the walnuts and all the other ingredients up to and including the salt.
  • Tenderloin

    Remove the meat from the fridge approx. 1 hr. before cooking, place on a plate. Cook for approx. 80 mins. in the centre of an oven preheated to 80°C. The core temperature should be approx. 50°C. Remove the meat from the oven, heat the oil in a frying pan. Fry the tenderloin on all sides for approx. 4 mins. Remove, spread the pesto on top, serve with fleur de sel.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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