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

4 1/2 cups

Parsnips

9 1/4 cups

Chanterelle Mushrooms

1/2 cup

Salted Butter

1 clove

Garlic

to taste

Fresh Thyme

1/3 cup

Milk

Cooking Instructions

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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.