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http://www.lifestylefood.com.au/recipes/12153/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

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

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)

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.

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