Tenderloin Recipe


  • Beef fillet (4 pieces, cut in two finger thicknesses)
  • Olive oil
  • Butter
  • Fresh thyme
  • 2 cloves of garlic


  • 1 bunch of spinach
  • 1 clove of garlic
  • a little nutmeg


  • 3 potatoes
  • half a pack of cream
  • A little nutmeg
  • Black pepper
  • Salt

dip sauce

  • Boiled marrow broth (1/1.5 cup) with vegetables
  • A little tomato paste
  • A little vinegar
  • some sugar
  • cold butter

Preparation Of

Bring the tenderloin to room temperature. Drizzle olive oil on it. Keep aside for half an hour. Boil the potatoes. Add cream. Grate some nutmeg. Add salt and pepper. Mash with a potato masher. Strain through a strainer to obtain a smooth consistency. Boil the broth. Add tomato paste for color. Add some sugar and vinegar. Thicken the sauce by adding the cold butter in a few batches. Strain through a strainer to be smooth. Boil the spinach in hot water for 2-3 minutes. Soak in cold water and strain. Saute a clove of crushed garlic in olive oil. Add the spinach. Grate the nutmeg and remove from the stove. Seal the tenderloins on each side in a hot pan and over high heat. Add some butter, two cloves of garlic and fresh thyme and coat. If you want the meat to be well cooked, a total of 13 minutes will be sufficient. Remove the meat on paper towel. Rest for 10 minutes. Put the mashed potatoes first, then the spinach, then the meat. Add the dip to the side of the plate. Enjoy your meal.

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