Earl Grey beef fillet on a bed of shredded mange-touts

Total time: 2hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 381 Kcal, 46g Protein, 12g Carbohydrates, 12g Fat


  • Meat
  • 800 g beef tenderloin
  • clarified butter for frying
  • 0.5 tbsp cane sugar
  • 0.75 tsp coarse sea salt
  • 1.5 tbsp black tea (e.g. Earl Grey)
  • 6 peppercorns
  • Sauce
  • 1 tbsp black tea (e.g. Earl Grey)
  • 2 dl water, boiling
  • 2 dl red port
  • 1 shallot, finely chopped
  • 5 cardamom pods, seeds removed, crushed
  • 1 tbsp butter, soft
  • 0.25 tsp salt
  • 1 tbsp white flour
  • a little pepper
  • Shredded mange-touts
  • a little clarified butter
  • 200 g baby mange-touts, shredded finely lengthwise
  • 0.25 tsp salt
  • a little pepper

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  • Meat

    Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter, plates and sauce boat. Using a mortar and pestle, finely crush the tea, sugar, salt and pepper. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 4 mins., only turning when a crust has formed. Coat all sides of the meat with the tea & spice mix, pressing down firmly. Transfer the meat to the warmed platter. Insert the meat thermometer in the thickest part. Set aside the frying pan. Cook on a low temperature in the centre of a preheated oven for approx. 2 hrs. Core temperature: approx. 55°C (à point). Keep warm for approx. 1 hr. at 60°C.
  • Sauce

    Pour boiling water over the tea, cover and briefly leave to brew, strain into the frying pan. Pour in the wine, add the shallot and cardamom seeds, bring to the boil. Reduce the liquid to 250 ml, strain into a small pan. Using a fork, thoroughly mix the flour and butter. Bring the reduction to the boil, gradually add the flour & butter mixture while stirring, season.
  • Shredded mange-touts

    Heat the clarified butter in a frying pan. Stir fry the mange-touts for approx. 3 mins., season.
  • Serve with:


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