Marinade:
100 g Veggie Mustard
1 tbsp. tomato paste
1 tbsp. Balsamic Vinegar B and
1 tbsp. Villa Zottopera Olive Oil
Roastbeef:
15 cm tenderloin of beef ( in one piece) season with salt and pepper and spread the mustard sauce on it. Put the meat into the oven, together with shallots sliced, and
3 tbsp. Grape Seed Oil Zweigelt and leave it in the oven first for 30 mins. at 150 °C, and then for another 15 to 25 minutes at 175 °C until the meat is done in between medium to well-done.
Take out the meat and deglace the pan with
1/8 l Zweigelt Red Wine and
1/8 l water and let it simmer until the sauce thickens. Season to taste with 1 tbsp. Balsamic Vinegar B
