This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tenderloin steak with beetroot tops and mushrooms
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
35 K
30 min.
Easy
18.15 €
4 people
7 IngredientsLast modified on: May 19th 2025
For 4 people, you will need:
- 1
200 g beet 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
Times for this recipe
Preparation: 6 min.
Cooking: 25 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Rise and dry 200 g beet 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 90 RDI=8 % | 310 RDI=50 % | 2,880 RDI=140 % | 12,060 RDI: 140 % |
| Per 100 g | 10 RDI=4 % | 7 RDI=1 % | 30 RDI=4 % | 240 RDI=10 % | 990 RDI: 10 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 80 RDI=10 % | 720 RDI=40 % | 3,010 RDI: 40 % |
How much will it cost?
- For 4 people : 18.15 €
- Per person : 4.55 €
Change currency:
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
Like these other recipes: Gratin of Endives with Mont d'Or, Crème de foie gras, Leek fondue, Apple Batter Puddings, Double raspberry tartlets, ... See them all 172
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Mushroom tart, Beef Wellington, Bouchées montagnardes, Artichoke hearts forestier , ... See them all 5
Beet tops
Like these other recipes: Polenta with beetroot tops, Beet leaf pesto, Gratin of beet tops and potatoes, "Au vert" beef, ... See them all 4
Steak of beef tenderloin
Like these other recipes: Beef Wellington, Tournedos Rossini, "Au vert" beef, Fillet of beef in a rosemary crust, Tenderloin steaks marinated in red wine with rosemary, ... See them all 5
Other recipes you may also like
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019518 K4.9 45 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013331 K5 2 hours 40 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012311 K5 15 min.
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts. July 10th 2011176 K5 55 min.
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread. April 6th 2017238 K3.8 2 hours 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.