JEFF'S BEEF TENDERLOIN ROAST

Serves 6

1kg to 1.5kg centre cut beef tenderloin salt and pepper to taste

10g butter

Breadcrumb raft

100g butter, cubed

70g fried breadcrumbs

1 tsp pink peppercorn

30g chopped roasted pistachio a sprig rosemary a sprig thyme

To make breadcrumb raft

Place all the ingredients in a bowl and let sit for 10 minutes.

Wearing gloves, mix ingredients together to incorporate. Make sure there are no lumps of butter left.

Spread out the mix on a piece of parchment paper and using a spatula, make a rectangle shape the same width and length of the tenderloin, evenly flat across. Chill. To cook tenderloin Pre-heat oven to 105°C.

Generously smother tenderloin with salt and pepper. Set on a rack with a shallow pan underneath in the chiller overnight.

Cook tenderloin, 2-3 hours (check every 30 minutes) or until internal temperature is 49°C-52°C. Remove from the oven.

Heat a frying pan on high heat. Toss in the butter and the tenderloin. Sear on all sides. Return to the oven rack. Let rest 10 minutes.

Place breadcrumb raft on top of the tenderloin and roast for 5 minutes in the oven. Let rest for 15 minutes before slicing and serving.