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Grilled Beef Tenderloin with Sauteed Mushrooms, Port Wine Jus and Galette Potatoes

Grilled Beef Tenderloin with Sauteed Mushrooms, Port Wine Jus and Galette Potatoes
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Grilled Beef Tenderloin with Sauteed Mushrooms, Port Wine Jus and Galette Potatoes

Serves 2

Ingredients

  • 640 g grain fed beef tenderloin(australian chilled)
  • 400 g potatoes boiled and grated
  • 40 g bacon small cubes
  • 80 g chopped onions
  • 10 g chopped parsley
  • 5 g salt
  • 5 g black ground pepper
  • 60 g button mushrooms
  • 60 g shitake mushroom
  • 60 g chicken leg mushrooms
  • 40 ml vegetable oil
  • 1 pc egg
  • 500 ml beef stock
  • 100 ml port wine
  • 60 g butter cubes
  • 80 g carrots (julienne)
  • 100 g zucchini (julienne)
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Method

  1. For the potatoes
  2. Boil the potatoes until soft and grate when still warm, sauteed bacon and 40g onions until golden colour and imx in to potatoes.
  3. Add parsley and chopped parsley season to you taste. Add egg and blend well, form 4 equal potato cakes and pan frig until golden on bothe sides.
  4. For the sauce
  5. Sauteed onions until soft, add beef stock and reduce until half, add port wine and simmer for ca. 3-5 minutes, Season if necessary then add butter cubes and blend carefully.
  6. Grill beef tender loin to your likeing and sauteed the mushrooms until golden brown.
  7. Arrange potato cake in the middle of the plate and top each with one beef tenderloin, arrange mushrooms arrovnt and top with port wine sauce. Decorate with vegetable spaghetti.
No Rating

Recipe Rating

4
Preparation Time: 25M
Cooking Time: 10M

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