Thursday, April 11, 2013

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.

No comments :

Post a Comment