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Tenderloin steak with beetroot tops and mushrooms

Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.

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Last modified on: May 15^th 2022

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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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
6 min.	22 min.	28 min.

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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 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 %

% 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).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 18.11 €
Per person : 4.53 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apricot fool, Pumpkin (or potimarron) soup, Celeriac in cream and mustard sauce, Chocolate mousse with hazelnuts, Icelandic-style fish and vegetable pie, ... All
	Mushroom duxelles: You can get more informations, or check-out other recipes which use it, for example: Bouchées montagnardes, Mushroom tart, ... All
	Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Carrot-top pesto, Super-green, super-thrifty soup, Turnip top soup, The strange gratin, Polenta with beetroot tops, ... All
	Steak of beef tenderloin : You can check-out other recipes which use it, like for example: Beef Wellington, Tenderloin steaks marinated in red wine with rosemary, Tournedos Rossini, Fillet of beef in a rosemary crust, ... All

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