Grilled tenderloin medallions with prosciutto and edamame and bean salad

Name: Grilled tenderloin medallions with prosciutto and edamame and bean salad
Total time: 30 min
Ingredients: 1 cup sour cream 38%; 1 egg yolk; 2 tbsp finely chopped tarragon leaves; ½ tbsp bearnaise essence; ½ tbsp sugar; ½ tsp coarse salt; pepper; 1 trimmed pork tenderloin; 4 slices prosciutto; ¾ tsp coarse salt; freshly ground pepper; 14 ounces steamed haricot verts; 10½ ounces steamed edamame beans (soy beans); 1 red onion in very thin slices; ½ cup finely chopped chives; 1 tbsp olive oil; 1¼ tsp coarse salt; 3½ ounces rinsed baby lettuce mix; 8¾ ounces grilled country bread (round loaf) sliced; ½ lemon in wedges

Cook 30 min 4 people

A fast and vibrant summer dish - our recipe for Grilled tenderloin medallions with prosciutto, edamame and bean salad shows you that eating well can be easy. The cured flavor from the pork goes nicely with the bean salad, tangy lemon and fresh flavors of tarragon from your dip. And the dish can be done in no time.

Where to buy Copy link

ingredients

Bearnaise dip

1 cup sour cream 38%
1 egg yolk
2 tbsp finely chopped tarragon leaves
½ tbsp bearnaise essence
½ tbsp sugar
½ tsp coarse salt
pepper

1 trimmed pork tenderloin
4 slices prosciutto
¾ tsp coarse salt
freshly ground pepper

Edamame and bean salad

14 ounces steamed haricot verts
10½ ounces steamed edamame beans (soy beans)
1 red onion in very thin slices
½ cup finely chopped chives
1 tbsp olive oil
1¼ tsp coarse salt
3½ ounces rinsed baby lettuce mix

Side dish

8¾ ounces grilled country bread (round loaf) sliced
½ lemon in wedges

preparation

Bearnaise dip

1. Using a hand mixer, beat the creme fraiche with the egg yolk and the rest of the ingredients for 1 min. Season to taste, cover and refrigerate until serving.

2. Heat a grill pan nice and hot. Cut the tenderloin into 8 equally thick medallions and press them slightly flat.

3. Cut the ham into 8 strips and place a strip around the edge of each steak. Season with salt and pepper and grill the steaks for approx. 8-10 min. until cooked through.

Edamame and bean salad

4. Combine all the ingredients for the bean salad except for the lettuce leaves. Season to taste and arrange the edamame and bean salad on a bed of baby lettuce leaves.

5. Serve the warm tenderloin medallions with edamame and bean salad, Bearnaise dip, warm grilled bread and lemon.

Tips & Tricks

The tenderloin medallions can also be prepared on the barbecue or in an ordinary frying pan – the cooking times are about the same. If you use an ordinary frying pan, you can cook them in browned butter over medium-high heat.