GRILLED BEEF TENDERLOIN WITH ROESTI POTATOES

INGREDIENTS:

160g beef tenderloin

100g potatoes

10g onions

70g asparagus-blanched

1piece button mushroom

10g cream cheese

15ml red wine

100ml demi glaze

Salt pepper

15g butter

10ml olive oil

PROCEDURE:
1. Season beef with salt  and pepper until grilled until desired doneness is obtained.

2. Meanwhile, sauté asparagus spears in olive oil and onions. Season with salt and pepper.

3. To make sauce, cook red wine until reduced in half.

4. Add in the demi-glace and reduced further.

5. Season with salt and pepper.

6. Turn off heat and mount with butter.

7. To assemble, place potatoes at the center of the plate, place beef side by side with the vegetables.

8. Pipe cream cheese onto the cooked mushroom and place on the plate.

9. Pour gravy over the beef.