Pastrami of tenderloin

Name: Pastrami of tenderloin
Ingredients: 75 g Peppercorns; 25 g light brown caster sugar; 75 g whole coriander seeds; 5 sprigs of stripped thyme; 5 Garlic cloves; CERVENA® tenderloin; 150 g Coarse sea salt

Pastrami of tenderloin, served with a fresh bean mix and bacon strips.

Ingredients

75gPeppercorns

25glight brown caster sugar

75gwhole coriander seeds

5sprigs of stripped thyme

5Garlic cloves

CERVENA® tenderloin

150gCoarse sea salt

Preparation

Put the ingredients for the meat rub in a blender and make the mix.
Rub the meat well with this rub and cook the meat to rare-medium.
Make a fresh bean mix of blanched peas, haricot verts, sugar snaps, and snow peas.
Sauté some bacon strips, add the blanched bean mix with some savory and glaze in a bit of butter.
Serve the pastrami on top.

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