SERVING 4

Feta cheese originally hails from Greece, but has gradually become internationally accepted. Nowadays it is produced all over the world in innumerous varieties. In latter years Icelandic varieties have been developed. They are very fine and have a singular flavor due to the specific characteristics of the Icelandic milk.

The beef tenderloin
21 oz / 600 gr tenderloin of beef
Salt and pepper
2 tbs vegetable oil

Season the tenderloin of beef quite liberally with salt and pepper rubbing the seasoning in a bit. Pour the oil onto a hot pan and put the seasoned tenderloin in. Roll the tenderloin in the pan to close it on all sides. When the tenderloin has been cooked to medium rare, take it out of the pan and let it cool.

Raspberry vinaigrette
¼ cup / 60 ml red onion
½ cup / 120 ml raspberries
3 tbs raspberry vinegar
1/3 cup / 75 ml crape-seed oil
1/8 tbs salt
Ground pepper

Peel the onion, slice it and then dice it by cutting across the slices. Put the diced onion into a bowl. Break up the raspberries and add them to the bowl. Pour in the vinegar and stir the blend. Still stirring, add the grape-seed oil, the salt and some ground pepper.

Fennel salad
Half a stalk of fennel
½ cup / 120 ml alpine sprouts
4 radishes
Grape-seed oil

Thinly slice the fennel and put it in a bowl along with the alpine sprouts and the radishes sliced thin. Drizzle some grape-seed oil over the vegetables in the bowl and toss the whole together thoroughly.

Serving
1 cup / 240 ml feta cheese
Salt and pepper
1 bunch of fresh chervil

Cut the cooked and cooled tenderloin into thin slices. Arrange these on a plate forming a circle of rays. Season the meat with some salt and pepper and break up the feta cheese scattering the pieces onto the slices of tenderloin. Place a nice tuft of the fennel salad in the middle of the rays of meat. Finally spoon a bit of the raspberry vinaigrette unto the tenderloin slices and decorate the arrangement with some fresh chervil – and the course is ready to be viewed and savored.