Beef tenderloin with garanoir sauce, spinach and oven-roasted mushrooms
A delicious piece of tender beef roasted in butter, accompanied by shallots cooked in a Garanoir wine. We combined it with tender spinach leaves cooked in hazelnut butter and beautiful oven-roasted forest mushrooms.
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Ingredients
Portions:
4
200 g
beef tenderloin
20 g
butter
For the Garanoir Sauce:
1 piece
shallot, finely chopped
100 ml
Garanoir red wine
For the Spinach:
100 g
fresh spinach leaves
10 g
hazelnut butter
For the Oven-roasted Mushrooms:
50 g
button mushrooms, quartered
50 g
grey oyster mushrooms, torn
1 tbsp
Casa olive oil
1 clove
garlic, minced
fine salt, to taste
ground white pepper, to taste
ground nutmeg, a pinch
smoked paprika, a pinch
Espelette, a pinch
sumac, a pinch
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (convection: 180°C).
- Season the 200 g beef tenderloin with salt, ground white pepper, and a pinch of smoked paprika. Heat 20 g of butter in a pan over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pan, add 1 piece finely chopped shallot and cook until translucent. Pour in 100 ml Garanoir red wine, scraping the bottom of the pan to deglaze. Reduce the sauce by half, then season with a pinch of Espelette and sumac.
- Place 50 g button mushrooms and 50 g grey oyster mushrooms in a baking dish. Drizzle with 1 tbsp Casa olive oil, add 1 clove minced garlic, and a pinch of ground nutmeg. Roast in the preheated oven for 10-12 minutes until golden.
- In a separate pan, melt 10 g of hazelnut butter over medium heat. Add 100 g fresh spinach leaves and sauté until wilted. Season with salt and a pinch of ground white pepper.
- To serve, slice the beef tenderloin and plate with the sautéed spinach. Drizzle with the Garanoir sauce and arrange the roasted mushrooms around the beef. Serve immediately.
For a deeper flavor, marinate the beef in olive oil, garlic, and herbs for an hour before cooking.