Beef Tenderloin with Porcini Mushrooms and Potatoes
Main Dishes • European
Description
Beef tenderloin with porcini mushrooms and potatoes.
Ingredients
- Potato 20 oz
- Lamb Neck Fillet 30 oz
- Sugar 0 oz
- Dried Chinese mushrooms 0 oz
- Chicken Broth 15 fl oz
- Red Grape Juice 5 fl oz
- Ghee 0 oz
- Fresh Rose Hips 0 oz
- Juniper Berries 0 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 355°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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