Grilled tenderloin medallions with prosciutto and edamame and bean salad

Total 30 mins

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 flavour from the pork goes nicely with the bean salad, tangy lemon and fresh flavours of tarragon from your dip. And the dish can be done in no time.

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Ingredients

Béarnaise dip

2½ dl creme fraiche 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

400 g steamed haricot verts
300 g steamed edamame beans (soy beans)
1 red onion in very thin slices
1 g finely chopped chives
1 tbsp olive oil
1¼ tsp coarse salt
100 g rinsed baby lettuce mix

Side dish

250 g grilled country bread (round loaf) sliced
½ lemons in wedges

Preparation

Béarnaise dip

For the Béarnaise dip: Using a hand mixer, beat the crème fraîche with the egg yolk and the rest of the ingredients for 1 min. Season to taste, cover and refrigerate until serving.

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

For the edamame and bean salad: 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.

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

Tips & Tricks

Instead of barbecuing the tenderloin medallions, you can use a grill pan or 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 a medium-high heat.

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