For accompaniment
4 sprigs of parsley leaves
100 g of peas
1 tablespoon of salt
For the filet
1/2 teaspoon of salt
1 tablespoon of fresh thyme
1 tablespoon of dried oregano
2 tablespoons of fresh rosemary
1 1/2 cups of crushed breadcrumbs (170 g)
500 g of beef tenderloin filet
1 lightly beaten egg white
1/2 cup of melted butter (100 g)
1/2 cup of water (120 ml)
For accompaniment
4 sprigs of parsley leaves
100 g of peas
1 tablespoon of salt
For the filet
1/2 teaspoon of salt
1 tablespoon of fresh thyme
1 tablespoon of dried oregano
2 tablespoons of fresh rosemary
1 1/2 cups of crushed breadcrumbs (170 g)
500 g of beef tenderloin filet
1 lightly beaten egg white
1/2 cup of melted butter (100 g)
1/2 cup of water (120 ml)
Prepare the accompaniment: In a medium saucepan, bring 1 liter of water to a boil
Add the parsley and cook until tender (approximately 1 minute)
Transfer to a refrigerator and reserve
Combine the peas with salt in the saucepan and cook until tender (approximately 4 minutes)
Drain, cut in half, transfer to the refrigerator, and let cool
Cover with plastic wrap and refrigerate
Prepare the filet: In a small bowl, mix together the salt, thyme, oregano, rosemary, and breadcrumbs. Reserve
Place the filet on a baking sheet and brush with the egg white
Top with the herb mixture
Baste with melted butter
Cover with aluminum foil and refrigerate
At serving time, preheat the oven to 200°C (hot)
Place the filet on a medium-sized baking dish and cover with aluminum foil
Bake in the oven for about 50 minutes
Remove the foil and bake until the crust browns (about 20 minutes)
Transfer to a serving platter and reserve
Aquatic peas without parsley in the microwave at high power for 1 minute
Divide into four portions and tie with parsley stalks
Cut the filet into six slices
Distribute it along with the peas between two plates, and drizzle with the sauce
Serve immediately
Approximately 1330 calories per serving
