Dry Aged Beef Tenderloin with French Fries, String Beans and Thyme Butter
Dry aged beef tenderloin from the grill is a delicious piece of meat. Filet is delicious as it is, but when matured in our Dry Ager, the meat acquires a whole different quality. We bought Simmental cattle and conditioned it for 28 days in our Dry Ager. It lost ca. 10% of its weight, but therefore gained aroma and tenderness. Try it!
- Prepare the french fries according to the directions on the package.
- Place the butter on a plate.
- Separate the thyme leaves from the stalks and chop finely.
- Mix the thyme, pepper and salt into the butter.
- Now place the butter into the fridge to cool.
- Wash the string beans, clean them and remove the ends.
- Cook the string beans in salt water to your preference.
- Heat up a pan with some butter inside.
- Drain the string beans and place them in the pan.
- Keep stirring everything for circa 3 minutes, then keep warm.
- Take the beef tenderloin steaks out of the fridge circa 30 minutes prior to preparing them.
- Fire up the grill.
- Brush some oil onto the steaks.
- Place both steaks on the grill.
- I recommend that you grill the steaks “medium” at most.
- Depending on the thickness of the steaks, you can use a meat thermometer to help you control the process.
- Arrange everything on plates and serve!
For 4 people
- 4 thick slices of dry aged beef tenderloin
- Fleur de Sel
- 1 package of good french fries
- 400 g string beans
- 100 g butter (and leave some more for the pan)
- 5-6 stems of thyme