Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Trim off the edges and roughly chop <quantity>4</quantity> carrots

Transfer the carrots to a baking dish. Add <quantity>½<unit>cup</unit></quantity> of unsalted butter and <quantity>1<unit>tsp</unit></quantity> of dill seeds

Put the lid on or cover with aluminum foil. Bake the carrots for 40m until fork tender

Finely chop <quantity>2<unit>fillets</unit></quantity> of salted herring

Peel, trim, and dice <quantity>½</quantity> red onion into very small pieces

Peel <quantity>1</quantity> 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 <quantity>2<unit>tbsp</unit></quantity> of sunflower oil and salt to taste

Mix until completely combined. Add <quantity>2<unit>tbsp</unit></quantity> 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 <quantity>1<unit>tbsp</unit></quantity> of warm cream and blend to combine. If needed, and a bit of hot water to obtain desired consistency

Drizzle <quantity>1<unit>tbsp</unit></quantity> of vegetable oil on a skillet over high heat. Pan-sear <quantity>4<unit>fillets</unit></quantity> 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 <quantity>2</quantity> 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 red currants to taste and garnish with their stems. The beef tenderloin with herring pâté is ready

Enjoy!