Tenderloin steak with beetroot tops and mushrooms


Tenderloin steak with beetroot tops and mushrooms
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
814
Grade this recipe:

Last modified on: May 15th 2022

Keywords for this recipe:BeefMeatSteakTopsMushroomsCreamTrimmings
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Tenderloin steak with beetroot tops and mushrooms : Photo of step #1
Rise and dry 200 g turnip (or other vegetable) tops.

Stage 2 - 2 min.
Tenderloin steak with beetroot tops and mushrooms : Photo of step #2
Heat 4 tablespoons olive oil in a large saucepan on high heat, then add the leaves.

Stage 3 - 5 min.
Tenderloin steak with beetroot tops and mushrooms : Photo of step #3
Stir gently until wilted.

Stage 4 - 1 min.
Tenderloin steak with beetroot tops and mushrooms : Photo of step #4
Add 200 g Mushroom duxelles and mix well.

Stage 5 - 10 min.
Tenderloin steak with beetroot tops and mushrooms : Photo of step #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.

Stage 6 - 5 min.
Tenderloin steak with beetroot tops and mushrooms : Photo of step #6
Fry 4 steaks of beef tenderloin in 2 tablespoons olive oil with a large sprig of rosemary (see these tips).

Stage 7
Tenderloin steak with beetroot tops and mushrooms : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,879 Kcal or 12,054 Kj123 gr78 gr311 gr
144 %47 %7 %47 %
Per 100 g
Energetic valueProteins CarbohydratesFats
236 Kcal or 988 Kj10 gr6 gr25 gr
12 %4 %1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
720 Kcal or 3,014 Kj31 gr20 gr78 gr
36 %12 %2 %12 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 18.11 €
  • Per person : 4.53 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Chestnut mousse in a whipper , Summer Salmon Blanquette, Crème de foie gras, Chocolate mousse with hazelnuts, Turban of sole with langoustines, ... All
Turnip (or other vegetable) topsTurnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Turnip top soup, Carrot-top pesto, Super-green, super-thrifty soup, ... All
Mushroom duxellesMushroom duxelles: You can get more informations, or check-out other recipes which use it, for example: Bouchées montagnardes, Mushroom tart, ... All
Steak of beef tenderloin Steak of beef tenderloin : You can check-out other recipes which use it, like for example: Tournedos Rossini, Beef Wellington, Fillet of beef in a rosemary crust, Tenderloin steaks marinated in red wine with rosemary, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
670K 313.9 36 min. January 27th 2017
Scandinavian cocktail
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
276K5 54 min. February 21th 2011
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.9M 23.7 7 hours 54 min. October 3rd 2019
Muffin dough
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
505K5 21 min. February 6th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-29)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page