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RECIPE
7 INGREDIENTS6 STEPS40min

Beef Tenderloin with Parsnips and Chanterelles

4.7
3 Ratings
Served with a tasteful garnish, beef tenderloin always makes for an excellent dinner.
Beef Tenderloin with Parsnips and Chanterelles Recipe | SideChef
Served with a tasteful garnish, beef tenderloin always makes for an excellent dinner.
Ruskomsnusk
This website is dedicated to creating high quality, healthy food inspired by the Nordic way of life.
http://www.ruskomsnusk.com/
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Fulfilled by
Ruskomsnusk
This website is dedicated to creating high quality, healthy food inspired by the Nordic way of life.
http://www.ruskomsnusk.com/
40min
Total Time
$5.64
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Beef Tenderloin Steaks
4 1/2 cups
1.1 lb
Chanterelle Mushrooms
1 clove
to taste
1/3 cup
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Nutrition Per Serving

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CALORIES
7068
FAT
515.9 g
PROTEIN
538.6 g
CARBS
37.6 g

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 (1.1 lb) 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.
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Nutrition Per Serving
Calories
7068
% Daily Value*
Fat
515.9 g
661%
Saturated Fat
242.0 g
1210%
Trans Fat
0.8 g
--
Cholesterol
2368.7 mg
790%
Carbohydrates
37.6 g
14%
Fiber
12.1 g
43%
Sugars
10.1 g
--
Protein
538.6 g
1077%
Sodium
1561.2 mg
68%
Vitamin D
6.6 µg
33%
Calcium
744.2 mg
57%
Iron
43.9 mg
244%
Potassium
9425.4 mg
201%
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