INGREDIENTS
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500 gr. beef tenderloin
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1 clove of garlic, small
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50 ml. olive oil
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2 gr. mustard
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1 gr. freshly ground black pepper
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A bunch of fresh thyme
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200 gr. potatoes, peeled
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50 gr. Chef Ready® Semi Dried Tomato Segments
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25 gr. heavy cream
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30 gr. butter
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2 gr. salt
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1 gr. freshly ground black pepper
Mashed potatoes with Chef Ready® Semi Dried Tomato
Skillet Beef Tenderloin
70 mins 2 servings MAIN COURSE
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150 gr. oyster mushrooms
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1 clove of garlic, small
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A bunch of fresh parsley
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1 gr. fresh thyme
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10 ml. olive oil
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2 gr. salt
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1 gr. freshly ground black pepper
Mushroom Fricassée
Beef Tenderloin Marinade
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Mixing bowl
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Whisk
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Sieve
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Mixer
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Food processor (blender)
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4 Glass cups for service
REQUIRED EQUIPMENTS
PREPARATION AND SERVICE
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Inside bowl, place tenderloins, thyme, garlic, black pepper, mustard and olive oil.
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Mix by hand, rubbing the tenderloins. Make certain all sides of meat are covered with the marinade.
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Seal the bowl with non-permeable cover. Place in refrigerator to rest for 1 full day.
Beef Tenderloin Marinade
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Cut potatoes into quarters, wash with cold water.
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Pour cold water inside soup pan, add potatoes, turn on the heat to medium-low. Add salt.
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Cook for 45-50 minutes until potatoes are nicely cooked.
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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.
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Keep mash potatoes warm for service.
Mashed potatoes with Chef Ready®
Semi Dried Tomato
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Slice the oyster mushrooms
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Take frying pan, add olive oil. Turn heat to high. When oil is hot enough to fry, add mushrooms.
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Sauté mushrooms for 8-10 minutes.
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Add thinly sliced garlic into the frying pan, sauté for an additional 3-5 minutes. Add finely sliced parsley and thyme, salt and pepper.
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Keep fricassée warm for service.
Mushroom Fricassée
Bringing All Together
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Take the marinated beef tenderloin, let rest at room temperature for 30 minutes.
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Heat cast iron skillet to hot.
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Sear all sides of tenderloin. Continue cooking for 5-6 minutes for medium rare or until your desired meat color.
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Remove the meat from skillet, let it rest for 5 mins, then slice into pieces with desired thickness.
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On service plate, place the mushroom fricassée, mashed potatoes, and beef tenderloin.
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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:
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
