
Beef Tenderloin & Herring Pâté
1h 25m
Beef Tenderloin with Herring Pâté—also known as chomber na dyko— is the Ukrainian version of vitello tonnato, with such a combination of fish and meat!
It is a delicious meal that can be eaten as it is or paired with a delicious salad.
We use the currants’ stems to garnish the dish, but they are completely optional.
Preheat the oven to 180 °C
Trim off the edges and roughly chop 4 carrots
Transfer the carrots to a baking dish. Add ½ cup of unsalted butter and 1 tsp of dill seeds
Put the lid on or cover with aluminum foil. Bake the carrots for 40m until fork tender
Finely chop 2 fillets of salted herring
Peel, trim, and dice ½ red onion into very small pieces
Peel 1 apple
Remove the core from the apple
Cut the apple in half. Finely chop half of it and thinly slice the other half for garnishing
Add the herring, red onion and apple to a bowl
Add 2 tbsp of sunflower oil and salt to taste
Mix until completely combined. Add 2 tbsp of fresh currants and mix. The chopped herring pâté is ready
Transfer the baked carrots and melted butter to a food processor
Blend the carrots until completely smooth. Add 1 tbsp of warm cream and blend to combine. If needed, and a bit of hot water to obtain desired consistency
Drizzle 1 tbsp of vegetable oil on a skillet over high heat. Pan-sear 4 fillets of beef tenderloin for 2m on each side until golden brown. Let them rest for 5m to set the juices
Spoon a generous amount of the carrot purée onto 2 plates, and place 2 fillets on top of each portion
Season the meat with salt to taste. And add 1 tbsp of the Chopped Herring Pâté on top of each piece
Add currants to taste and garnish with their stems. The beef tenderloin with herring pâté is ready
Enjoy!
Yield 2 people
Beef Tenderloin
4 filletsCarrot
4Currant
to tasteDill Seeds
1 tspWarm Cream
Unsalted Butter
½ cupVegetable Oil
1 tbspSalt
to taste
Chopped Herring Pâté
Salted Herring
2 filletsCurrant
2 tbspDark Rye Bread
4 slicesRed Onion
½Apple
1Sunflower Oil
2 tbspSalt
to taste
Equipment
Food Processor