Course Camarguaise Libre Recipe

Preparation Steps

1. 1

   Slow Roasted Olive Oil and Tomato Cured Beef Tenderloin

   Preheat your oven to 120°C (250°F). Rub the beef tenderloin with olive oil, salt, and pepper. Place it in a roasting pan. In a bowl, mix cherry tomatoes, thyme, and minced garlic. Spread this mixture over the beef. Roast in the oven for about 2-3 hours until the meat is tender. Remove and let it rest.

2. 2

   Confited Cherry Tomatoes

   In a small pot, immerse the remaining cherry tomatoes in olive oil and cook on low heat for about 30 minutes until soft. Set aside.

3. 3

   Onion Sofrito

   Chop onions finely and sauté in a pan over medium heat with olive oil until caramelized, around 15-20 minutes. Season with salt and pepper.

4. 4

   Provençal Olive Jus

   In a saucepan, combine olive jus with the juices from the roasted beef. Simmer until reduced to desired consistency.

5. 5

   Brandade Croquette

   Boil potatoes until tender. Mash them and mix with butter, milk, and a pinch of salt. Form into small balls, coat in breadcrumbs, and deep fry until golden brown.

6. 6

   Plating

   Slice the beef tenderloin and arrange on a plate. Add onion sofrito, confited cherry tomatoes, and brandade croquettes on the side. Drizzle with olive jus and garnish with fresh parsley.