Pistachio-crusted beef fillet with green beans and potatoes

Ingredients

For 1 serving

• Beef tenderloin140 g
• Pistachios15 g
• Mustard1 teaspoon
• Green beans150 g
• Potatoes180 g
• Extra virgin olive oil8 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: nuts, mustard,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Bring a pan of salted water to the boil; peel the potatoes, cut them into pieces of about 3 cm and boil for 15 minutes, adding the trimmed green beans for the last 8 minutes, until the potatoes are easily pierced; drain everything.
2. Meanwhile chop the pistachios with a knife together with the thyme leaves.
3. Season the fillet with salt and pepper and sear it in a frying pan with half the oil over high heat for 2 minutes per side, until browned.
4. Move it to a tray lined with baking paper, brush the top with the mustard and press the pistachios onto it so they stick.
5. Roast for 6–8 minutes, until the crust is golden and the meat is pink in the centre; rest for 2 minutes.
6. Dress the potatoes and green beans with the remaining oil and salt and serve with the fillet.