Tenderloin steak with beetroot tops and mushrooms
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
11K
Last modified on: May 15th 2022
Keywords for this recipe:For 4 people, you will need:
- 1
200 g turnip (or other vegetable) 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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 6 min. | 22 min. | 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Rise and dry 200 g turnip (or other vegetable) tops.
Stage 2 - 2 min.
Heat 4 tablespoons olive oil in a large saucepan on high heat, then add the leaves.
Stage 3 - 5 min.
Stir gently until wilted.
Stage 4 - 1 min.
Add 200 g Mushroom duxelles and mix well.
Stage 5 - 10 min.
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.
Bring to the boil, then turn the heat right down and leave uncovered to thicken gently.
Stage 6 - 5 min.
Fry 4 steaks of beef tenderloin in 2 tablespoons olive oil with a large sprig of rosemary (see these tips).
Stage 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.
Keeping
Best eaten right away, but can be reheated.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,765 Kcal or 11,577 Kj | 95 gr | 20 gr | 269 gr |
| 138 % | 37 % | 2 % | 41 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 227 Kcal or 950 Kj | 8 gr | 2 gr | 22 gr |
| 11 % | 3 % | <1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 691 Kcal or 2,893 Kj | 24 gr | 5 gr | 67 gr |
| 35 % | 9 % | <1 % | 10 % |
How much will it cost?
- For 4 people : 15.47 £
- Per person : 3.87 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Breton style shellfish and vegetable soup, Fish petals, vegetables julienne, and beurre blanc, Creamy risotto with diced vegetables and flax seeds, Smoky potato and potimarron gratin, ... All |
 | Mushroom duxelles: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Mushroom tart, Eggs "en cocotte" with spinach, Bouchées montagnardes, Beef Wellington, ... All |
 | Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Turnip top soup, The strange gratin, "Au vert" beef, Polenta with beetroot tops, Gratin of beet tops and potatoes, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Rice and peas, Spaghetti with tomatoes and pesto, Four-tier glasses, Thin endive tart, ... All |
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