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


  • 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)


  • 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.

  • 8.

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Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1623kj
  • Fat Total 111g
  • Saturated Fat 43g
  • Protein 82g
  • Carbohydrate 60g
  • Sugar 14g
  • Sodium 1856mg

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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