Preparation | Cooking | Start to finish |
---|---|---|
6 min. | 25 min. | 30 min. |
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. | ![]() |