Beef tenderloin with mushroom pesto
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Cooking tools:
- Instant-read thermometer
- Spaetzle sieve
- Risotto spoon
- Skillet
- Mixing bowl
- Pot
- Slotted spoon
- Colander
- Plate
- Oven
- Stove
- Refrigerator
Ingredients
- 300 g half-white flour
- 1 tsp salt
- 1 ½ dl milk water (1/2 milk, 1/2 water)
- 3 eggs
- 1 sachet saffron
- ½ tsp turmeric
- 4 tbsp olive oil
- 1 garlic clove
- 150 g mushrooms
- 30 g walnut kernels
- 50 g grated Sbrinz
- 1 tbsp rosemary
- 1 tbsp chives
- 800 g beef tenderloin
- sea salt
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