Publications
Partners
- - MEAT
- 1kg - whole beef loin, at room temperature
- 30ml - olive oil
- 15ml - freshly ground black pepper
- 15ml - pink peppercorns, coarsely ground
- - salt
- - HERB SAUCE
- 250ml - fresh coriander
- 2 - jalapeños, chopped
- 1 - garlic clove, chopped
- 2 - spring onions, chopped
- 15ml - olive oil
- 60ml - plain full-cream yoghurt
- 60ml - mayonnaise
- - a squeeze of lemon juice
- - salt
- - HERB OIL
- 125ml - fresh coriander
- 5-10ml - dried chilli flakes
- - grated zest of 1 lemon
- 60ml - olive oil
- - a pinch of salt
Grease the air fryer basket or rack with nonstick spray. Heat the air fryer to 200°C.
1 Meat Rub oil all over the meat and sprinkle the pepper over. Rub in the pepper, then season with salt. Put the meat, fatty side facing upward, in the air fryer basket or on the rack. Air-fry for 10 minutes.
2 Turn the temperature down to 180°C. Air-fry for another 5-10 minutes until cooked to your liking. Remove from the air fryer and leave to rest for at least 5 minutes.
3 Herb sauce Put the fresh coriander, jalapeños, garlic and spring onion in a food processor and blend until finely chopped.
4 Add the rest of the sauce ingredients and blend until smooth and well combined. Remove and set aside.
5 Herb oil Put all the ingredients in a food processor and blend until finely chopped and well combined. Set aside.
6 To serve Slice the tenderloin and serve with the herb sauce and oil, as well as side dishes of your choice.
