Beef Tenderloin with Porcini Mushrooms and Potatoes
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Beef tenderloin with porcini mushrooms and potatoes.
Ingredients
- Potato - 17.6 oz
- Lamb Neck Fillet - 28.2 oz
- Sugar - 0.7 oz
- Dried Chinese mushrooms - 1.1 oz
- Chicken Broth - 17 fl oz
- Red Grape Juice - 3 fl oz
- Ghee - 1.8 oz
- Fresh Rose Hips - 0.4 oz
- Juniper Berries - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the dried porcini mushrooms in chicken broth and simmer for thirty minutes over low heat. Remove the mushrooms. Add red wine to the broth, along with sugar, a few juniper berries, and a pinch of rosemary needles. Continue to reduce for another half hour, until the sauce thickens. Season with salt and pepper.
Step 2
Peel the potatoes, cut them into sticks, and boil in salted water for fifteen minutes.
Step 3
Sear the pieces of beef fillet in clarified butter until they are browned on all sides. Transfer the meat to a baking tray.
Step 4
Sprinkle with the remaining rosemary and crushed juniper berries, then place in the oven preheated to 356°F for seven to eight minutes.
Step 5
Fry the boiled potato sticks in the same oil used for cooking the meat.
Step 6
Serve the miniatures with sauce, fried potatoes, and porcini mushrooms.
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