Beef Tenderloin with Parsnips and Chanterelles

Recipe

7 INGREDIENTS • 6 STEPS • 40MINS

Beef Tenderloin with Parsnips and Chanterelles

Name: Beef Tenderloin with Parsnips and Chanterelles
Total time: PT2400.0S
Yield: 4
Ingredients: 4 Beef Tenderloin Steak; 600 gram Parsnip; 500 gram Chanterelle Mushrooms; 7 tablespoon Salted Butter; 1 clove Garlic; to taste Fresh Thyme; 100 milliliter Milk

4.8

4 ratings

Served with a tasteful garnish, beef tenderloin always makes for an excellent dinner.

Add to plan

Beef Tenderloin with Parsnips and Chanterelles

Save

Ruskomsnusk

This website is dedicated to creating high quality, healthy food inspired by the Nordic way of life.

Served with a tasteful garnish, beef tenderloin always makes for an excellent dinner.

40MINS

Total Time

$9.57

Cost Per Serving

Ingredients

Servings

4

US / Metric

4

Beef Tenderloin Steaks

4 1/2 cups

Parsnips

9 1/4 cups

Chanterelle Mushrooms

1/2 cup

1 clove

to taste

1/3 cup

Nutrition Per Serving

VIEW ALL

Calories

345

Fat

21.8 g

Protein

4.9 g

Carbs

37.0 g

Add to plan

Beef Tenderloin with Parsnips and Chanterelles

Save

Ruskomsnusk

This website is dedicated to creating high quality, healthy food inspired by the Nordic way of life.

Cooking InstructionsHide images

step 1

Peel the Parsnips (4 1/2 cups) and cut them into small chunks. Fill a small saucepan with the Milk (1/3 cup) 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 (1/2 cup) 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 (9 1/4 cups) 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.