Instructions
Follow the steps and taste along the way.
Prepare the vegetables and meat
Peel the parsnip and potatoes and cut them into approximately 2 cm cubes. Trim the beans. Cut the tenderloin crosswise into medallions about 2 cm thick, pat dry with a paper towel, and season with 0.5 g salt and the black pepper. Dice the apple and finely chop the garlic.
Cook and mash the root vegetables
Bring the water to a boil in a pot, add 1.5 g salt, the parsnip and the potatoes. Cook for 14 to 16 minutes, until easily pierced with a fork. Drain, reserving 80 ml of the cooking water, and mash the vegetables; add some of the reserved water as needed.
Cook the green beans
Bring the water in the pot back to a boil. Add the green beans and cook for 5 to 7 minutes, until tender but still firm and bright green. Drain and season with the remaining 0.5 g salt.
Sear the medallions
Heat 5 ml canola oil in a large pan over medium-high heat. Sear the medallions for about 2 minutes on each side, until a golden-brown crust forms on the surface. Transfer them to a plate and let them rest briefly.
Finish the apple-mustard sauce
Pour the remaining 5 ml oil into the same pan. Add the apple and garlic and cook for 2 minutes, until the apple begins to soften. Stir in the stock, mustard and apple cider vinegar; scrape up any browned bits from the bottom and let simmer gently for 2 to 3 minutes. Return the meat and any juices from the plate to the pan, turning the medallions in the sauce until the thickest one reaches 63 °C (145 °F) in the center. Remove from the heat and let the meat rest for 3 minutes.
Plate and serve
Divide the parsnip-potato mash and green beans among the plates. Add the medallions and spoon over the apple-mustard sauce. Serve immediately while the meat is warm and the beans are still firm.
