Beef tenderloin with roesti and broadbeans

Ingredients

• beef tenderloin
• salt and pepper
• 2 large potatoes, peeled and grated
• oil
• Broadbeans

Marinade

• 3 cloves garlic, chopped 
• ½ handful fresh thyme, chopped
• ½ handful rosemary, chopped
• 1 small chilli, sliced
• 2 tbsp honey
• 100 ml soy 
• 100 ml mirin

Stock

• 1 kg chicken bones
• 1 bay leaf
• 1 star anise
• 1 dried chilli
• 1 cinnamon stick
• 1 tsp cardamom pods
• 1 clove
• 1 tsp coriander seeds

Marinating time: 24 hours

Instructions

Clean any sinew from the tenderloin and tie with string. To make the marinade, mix together the chopped garlic, herbs and chilli and add the honey, soy and mirin. Whisk together and pour over the beef tenderloin and refrigerate to marinate for 24 hours. 

To make the stock, place chicken bones in a saucepan, cover with water and simmer for 30 minutes, skimming as necessary. While stock is simmering, pound the herbs and spices lightly in a mortar and pestle.

Meanwhile, to make the roesti, season the grated potato and form into large patties. Fry in non-stick frying pans in hot oil until crunchy on both sides.

After 30 minutes of simmering, strain the stock into a clean saucepan. Add the pounded spices to the stock and bring to the boil. Reduce the heat to very low and place beef into the stock to simmer slowly. Poach for 4 minutes for rare, 6 minutes for medium rare, 8 minutes for medium. Remove from stock, cut away the string and carve.

Serve the roesti with the beef and some broadbeans that have been peeled and blanched in boiling, salted water.