Grilled Beef Tenderloin with Potato Tartin & Portobello Mushrooms in Red Wine Syrup

You say “Grilled Beef Tenderloin" and those salivary glands instantly get activated. It is also known as filet mignon or, when you get a centre-cut roast, a chateaubriand, no cut has such a reputation as being "high-end" as the tenderloin. Known for its buttery tenderness, it lacks in that big beefy flavour providing  you with its own  unique taste. Want to make it at home my style? Well here you go with my special recipe to tame your taste buds.

                

Ingredients

·         Beef Tenderloin                               350 gm

·         Portobello mushrooms                     300 gm

·         Red wine                                          300 ml

·         Potatoes                                           250 gm

·         Thyme                                                10 gm

·         Salt                                                       2 gm

·         Black pepper                                        5 gm

Method

·         1) Marinate the beef Tenderloin and grill until medium cooked

·         2) Reduce the wine to syrup consistency and add  the mushrooms thinly sliced

·         3) Separately, slice potatoes, season and arrange on a pan

·         4) Cook in an oven for 20 min until it gets soft.

·         5) Line a dish with cooked potatoes, topping with slices of the tenderloin and drizzle the sauce.

·         6) Serve garnished with thyme