1 | Rise and dry 200 g turnip (or other vegetable) tops. | ![Tenderloin steak with beetroot tops and mushrooms : etape 25 Tenderloin steak with beetroot tops and mushrooms : etape 25](/images/recettes/viandes/boeuf-veau/1293-1.webp) |
2 | Heat 4 tablespoons olive oil in a large saucepan on high heat, then add the leaves. | ![Tenderloin steak with beetroot tops and mushrooms : etape 25 Tenderloin steak with beetroot tops and mushrooms : etape 25](/images/recettes/viandes/boeuf-veau/1293-2.webp) |
3 | Stir gently until wilted. | ![Tenderloin steak with beetroot tops and mushrooms : etape 25 Tenderloin steak with beetroot tops and mushrooms : etape 25](/images/recettes/viandes/boeuf-veau/1293-3.webp) |
4 | Add 200 g Mushroom duxelles and mix well. | ![Tenderloin steak with beetroot tops and mushrooms : etape 25 Tenderloin steak with beetroot tops and mushrooms : etape 25](/images/recettes/viandes/boeuf-veau/1293-4.webp) |
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. | ![Tenderloin steak with beetroot tops and mushrooms : etape 25 Tenderloin steak with beetroot tops and mushrooms : etape 25](/images/recettes/viandes/boeuf-veau/1293-5.webp) |
6 | Fry 4 steaks of beef tenderloin in 2 tablespoons olive oil with a large sprig of rosemary (see these tips). | ![Tenderloin steak with beetroot tops and mushrooms : etape 25 Tenderloin steak with beetroot tops and mushrooms : etape 25](/images/recettes/viandes/boeuf-veau/1293-6.webp) |
7 | Serve one steak per person plated up (on heated plates), with the creamed beetroot tops and mushrooms on the side. | ![Tenderloin steak with beetroot tops and mushrooms : etape 25 Tenderloin steak with beetroot tops and mushrooms : etape 25](/images/recettes/viandes/boeuf-veau/1293-0.webp) |
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.