Roast beef tenderloin with blue cheese sour cream and celery leaf on sliced baguette.
- 300 gbeef tenderloin (Cut into 2 x 150g steaks)
- olive oil
- 100 gsour cream
- 50 g preferably Roquefortblue cheese
- 12 slices ofbaguette (Or ciabatta bread)
- cherry tomatoes
- celery leaves (TIP: As an alternative to celery leaves, you may also use chervil.)
Preheat the microwave oven to 120°C, and press START. Season both steaks with salt and pepper. Heat a pan, add some olive oil and sear steaks for 1 minute on each side. Transfer onto a tray and cook in the microwave oven for 8 minutes. Once cooked to desired doneness, let the steaks rest for 5 minutes.
Mix the sour cream and blue cheese together until well combined.
In the same pan used for steaks, add a little olive oil and toast the bread on both sides till crisp.
Assemble the bread on a plate or wooden board. Spread a layer of the blue cheese sour cream on each. Top with sliced beef steak, another layer of the blue cheese sour cream and cherry tomatoes. Finally, garnish with celery leaves.