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  • 500 gr. beef tenderloin

  • 1 clove of garlic, small

  • 50 ml. olive oil

  • 2 gr. mustard

  • 1 gr. freshly ground black pepper

  • A bunch of fresh thyme

  • 200 gr. potatoes, peeled

  • 50 gr. Chef Ready® Semi Dried Tomato Segments

  • 25 gr. heavy cream

  • 30 gr. butter

  • 2 gr. salt

  • 1 gr. freshly ground black pepper

Mashed potatoes with Chef Ready® Semi Dried Tomato

Skillet Beef Tenderloin

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 70 mins          2 servings    MAIN COURSE

  • 150 gr. oyster mushrooms

  • 1 clove of garlic, small

  • A bunch of fresh parsley

  • 1 gr. fresh thyme

  • 10 ml. olive oil

  • 2 gr. salt

  • 1 gr. freshly ground black pepper

Mushroom Fricassée

Beef Tenderloin Marinade

  • Mixing bowl

  • Whisk

  • Sieve

  • Mixer

  • Food processor (blender)

  • 4 Glass cups for service




  • Inside bowl, place tenderloins, thyme, garlic, black pepper, mustard and olive oil.

  • Mix by hand, rubbing the tenderloins. Make certain all sides of meat are covered with the marinade.

  • Seal the bowl with non-permeable cover. Place in refrigerator to rest for 1 full day.

Beef Tenderloin Marinade

  • Cut potatoes into quarters, wash with cold water.

  • Pour cold water inside soup pan, add potatoes, turn on the heat to medium-low. Add salt.

  • Cook for 45-50 minutes until potatoes are nicely cooked.

  • Place potatoes inside food processor bowl. Add Chef Ready® Semi Dried Tomato, heavy cream, butter, salt, black pepper. Turn on blender to make mashed potatoes.

  • Keep mash potatoes warm for service.

Mashed potatoes with Chef Ready®

Semi Dried Tomato

  • Slice the oyster mushrooms

  • Take frying pan, add olive oil. Turn heat to high. When oil is hot enough to fry, add mushrooms.

  • Sauté mushrooms for 8-10 minutes.

  • Add thinly sliced garlic into the frying pan, sauté for an additional 3-5 minutes. Add finely sliced parsley and thyme, salt and pepper.

  • Keep fricassée warm for service.

Mushroom Fricassée

Bringing All Together

  • Take the marinated beef tenderloin, let rest at room temperature for 30 minutes.

  • Heat cast iron skillet to hot.

  • Sear all sides of tenderloin. Continue cooking for 5-6 minutes for medium rare or until your desired meat color.

  • Remove the meat from skillet, let it rest for 5 mins, then slice into pieces with desired thickness.

  • On service plate, place the mushroom fricassée, mashed potatoes, and beef tenderloin.

  • Service.

    Cook beef tenderloin medium rare, serve with a side of teriyaki sauce, garnished with Chef Ready® Dried Lemon Chips and Chef Ready® Dried Orange Chips.

Chef's recommendation:

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 Ismetpasa Mah. Cali Sk. No: 3, 35980 Dikili, Izmir, TURKEY


Sağancı Mah. Tatartepe Sok. No:12/A, Yenice, 35700 Bergama/İzmir, Turkey

Phone   +90 (0) 232 641 82 00

Copyright ©2020 |   FRUVE Natural Foods written and visual. All rights reserved

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