Tenderloin steak with beetroot tops and mushrooms

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 g beet tops
• 2 4 tablespoons olive oil
• 3 200 g mushroom duxelles
• 4 250 ml liquid cream
• 5 4 steaks of beef tenderloin
• 6 2 tablespoons olive oil
• 7 rosemary
• Total weight: 1,220 grams

Times:

Preparation	Cooking	Start to finish
6 min.	25 min.	30 min.

Step by step recipe

1	Rise and dry 200 g beet tops.
2	Heat 4 tablespoons olive oil in a large saucepan on high heat, then add the leaves.
3	Stir gently until wilted.
4	Add 200 g mushroom duxelles and mix well.
5	Add 250 ml liquid cream, salt, pepper and mix well. Bring to the boil, then turn the heat right down and leave uncovered to thicken gently.
6	Fry 4 steaks of beef tenderloin in 2 tablespoons olive oil with a large sprig of rosemary (see these tips).
7	Serve one steak per person plated up (on heated plates), with the creamed beetroot tops and mushrooms on the side.

Remarks

You can use any vegetable tops that would otherwise go to waste, but beetroot leaves have an amazing flavour, similar to spinach, so I encourage you to try them.

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