Instructions
Follow the steps and taste along the way.
Cook the vegetables for the purée
Cut the celeriac and potatoes into approximately 2 cm cubes. Bring 2 l of water with 2 g of salt to a boil in a pot, add the vegetables and cook for 18–20 minutes, until the cubes are easily pierced with a fork. Drain.
Sear and finish cooking the tenderloin
Preheat the oven to 180 °C. Pat the tenderloin dry, season with 2 g of salt and 0.7 g of pepper. Heat 15 ml of oil in an ovenproof pan. Sear the meat over medium-high to high heat for about 2 minutes on each side, until a brown crust forms. Transfer the pan to the oven and cook for 7–10 minutes, until the center of the meat reaches 63 °C. Transfer the meat to a plate and let it rest for 5 minutes.
Prepare the purée and green beans
Add 100 ml of warmed milk and 30 g of butter to the drained vegetables. Mash or blend until smooth, then stir briefly. Meanwhile, bring 1.5 l of water with 1 g of salt to a boil in a second pot. Cook the green beans for 5–6 minutes, until tender but still slightly crisp. Drain and toss with 5 ml of oil.
Make the pear-mustard sauce and serve
Pour off any excess fat from the pan used to cook the meat, leaving the browned bits behind. Add the remaining 5 ml of oil and the finely chopped shallot; cook for 2 minutes. Core the pears, cut them into cubes and add them to the pan along with the thyme and the remaining 2 g of salt. Cook for 2 minutes, pour in the stock and simmer for 5–7 minutes, until the pears soften and the liquid reduces slightly. Stir in the mustard, vinegar and remaining 0.3 g of pepper. Taste: the sauce should be sweet and sour, with a pronounced mustard flavor. Slice the tenderloin into medallions and serve with the purée, green beans and sauce.
