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This recipe was uploaded by miryam
Marinade Clean the tenderloin and tie with string. Mix together the chopped garlic and herbs and add the honey, soy and mirin. Whisk and pour over the beef tenderloin to marinate for 24 hours, then poach in stock (recipe below) for 4 minutes – rare, 6 minutes – medium rare, 8 minutes – medium. Stock Cover chicken bones with water and boil for ½ hour. While stock is boiling, pound the herbs lightly in a mortar and pestle. After ½ hour, strain the stock into a saucepan. Add the pounded spices to the drained stock and bring to the boil. Turn off the heat and place beef into the stock to simmer slowly. Roesti Season the potato mix and form into large patties. Fry in hot oil until crunchy on both sides. Serve with the beef and broadbeans, peeled and blanched in boiling, salted water.