Beef Tenderloin with Parsnips and Chanterelles

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Beef Tenderloin Steaks

600 g

Parsnips

500 g

Chanterelle Mushrooms

100 g

Salted Butter

1 clove

Garlic

to taste

Fresh Thyme

100 mL

Milk

Cooking Instructions

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Step 1

Peel the Parsnips (600 g) and cut them into small chunks. Fill a small saucepan with the Milk (100 mL) and boil the parsnips in the milk. This will become the puree.

Step 2

Drain the parsnips, keeping about 1/3 of the milk, and pop them into a blender. Add the milk into the blender to make it creamy. Add it in slowly and adjust according to your preferences.

Step 3

Throw the Salted Butter (100 g) into the blender and blend until smooth and creamy. Season with salt and pepper.

Step 4

Using a frying pan, roast the Beef Tenderloin Steaks (4) in butter.

Step 5

Add the Chanterelle Mushrooms (500 g) and Fresh Thyme (to taste) when you flip the tenderloins. Cut the Garlic (1 clove) into small slices and add to the frying pan.

Step 6

Serve the parsnip puree in the center of the plate, place the beef tenderloin steaks on top and the chanterelle mushrooms around the plate.