Grilled Beef Tenderloin with Sauteed Mushrooms, Port Wine Jus and Galette Potatoes
For the potatoes
Boil the potatoes until soft and grate when still warm, sauteed bacon and 40g onions until golden colour and imx in to potatoes.
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.
For the sauce
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.
Grill beef tender loin to your likeing and sauteed the mushrooms until golden brown.
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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