A classic Swedish pizza with luxurious beef tenderloin cooked sous vide.
| Servings | 4 Portions |
| Tags | Beef | Family Dinner | Flour | Italian | Main Course | Pizza | Swedish |
| Allergens | Eggs, Milk, Wheat |
| Prep Time | 30 min |
| Rest Time | 1440 min |
| Cook Time | 30 min |
When I was working on another recipe for pizza with beef tenderloin, I had some ingredients left over. With them and an extra lump of dough, I thought it was time to treat myself to a luxurious beef tenderloin pizza with bearnaise!
I haven't had a particularly good experience from the few times I've ordered a beef tenderloin pizza with bearnaise at a restaurant, so I didn't have particularly high expectations for this homemade version. However, this turned out very good and I can definitely imagine making it more times. To make it even more luxurious, you should make your own bearnaise, but here I bought a ready-made one because I was lazy and I actually like some of the variants you can buy.
This particular recipe feels like a perfect way to take care of any odd pieces of beef tenderloin that are left over from another meal. The beef fillet will be cooked in the pizza oven, but I think I will use already cooked beef fillet for this recipe so that is what I adapted it for. However, I am writing how I cooked the beef fillet as part of this recipe so that it is complete.
For this particular pizza, I combined grated gouda with some grated aged "prästost" (similar to cheddar) cheese. Not for any particular reason other than that it was what I had saved in the freezer. It turned out well though and I can imagine making it more times - should be about the same with some aged cheddar instead of "prästost". It is probably a bit unnecessary to add aged cheese regardless as I also throw in some parmigiano reggiano at the end, but I like cheese so...
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Ingredients
Directions
- Mix room temperature water with dry yeast - let stand 10 minutes.
- Add flour and salt, knead in a machine or by hand until the dough is smooth (5-10 minutes).
- Cover the dough and let rise until it has doubled in size (1-2 hours).
- Divide the dough into 4 pieces (about 240g/piece), roll into smooth balls and place in lightly oiled containers. Store in the refrigerator overnight.
- Cook the beef tenderloin. If sous vide, I use 56°C, 2 hours and season only with salt and pepper.
- Then I fry the beef tenderloin in a hot frying pan until nicely browned - first just oil, then I add butter, garlic and rosemary.
- Mix pureed tomatoes and salt. Store in the refrigerator.
- When everything is prepared as above, take out the dough and start the pizza oven. The dough can be left at room temperature for about 60 minutes.
- Stretch out the dough with a little extra flour. Sprinkle some semolina on the pizza peel and then place the dough on top.
- Add tomato sauce, grated pizza cheese and sliced beef fillet - bake in pizza oven.
- When the pizza is ready, take it out of the oven and grate some parmigiano reggiano over it, which will melt a little.
- Then add pickled red onion, bearnaise sauce, arugula and finish with some coarsely ground black pepper.
- Enjoy!
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4165.18 kcal | 1041.3 kcal | 190 kcal |
| Carbohydrates | 434.49 g | 108.62 g | 19.82 g |
| Fat | 149.95 g | 37.49 g | 6.84 g |
| Protein | 256.05 g | 64.01 g | 11.68 g |
| Sugar | 45.38 g | 11.34 g | 2.07 g |
| Salt | 28.28 g | 7.07 g | 1.29 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
