Tenderloin in Parchment Paper

(Kagitta Bonfile)

1 large piece beef tenderloin, ~250 gr
1 + 1 tsp butter
1 tsp corn pepper, smashed a little bit
1 garlic clove, smashed with salt
1 small tomato, washed, sliced
1 pinch basil
2 mushrooms, brushed, sliced
1 slice gruyere cheese (or Kashar cheese)
2-3 onion slices
Salt

Rub the tenderloin with salt, peppercorn and garlic. Grab a large piece of aluminum foil to wrap the tenderloin with. Spread 1 tsp of butter in the center of the foil. Place the tenderloin on it. Arrange tomato slices on top and sprinkle some basil. Place the mushroom slices and put 1 tsp butter on top. Fold the aluminum foil over the top and the sides to prevent to juice from leaking out.

Preheat the oven to 200 C (400 F). Cook for about 45-50 minutes on the middle rack. Then remove and open up the aluminum foil. Arrange cheese and onion slices on top of the tenderloin. Set the oven to broil. Place the tray on the second rack from the top. Cook for about 2-3 minutes until the cheese melt with the aluminum paper still open on top.

Serve while still warm.

Meal Ideas:
- Pilaf with Orzo, Roasted Eggplant Salad with Walnuts and Noah's Pudding.