Beef tenderloin with jus garanoir, crispy quinoa and oven-roasted mushrooms
A delicious piece of tender beef roasted in sparkling butter, accompanied by shallots preserved in a Garanoir wine and combined with tender spinach leaves cooked in hazelnut butter, hence the name. The mixture of iron-rich quinoa and vegetable protein added to the mushrooms makes this dish light and healthy.
Other recipes
Ingredients
Portions:
4
200 g
beef tenderloin
2 tbsp
Casa olive oil
1 tbsp
butter
2 piece
shallots, finely chopped
100 ml
Garanoir red wine
50 g
light quinoa
50 g
red quinoa
100 g
button mushrooms, quartered
50 g
grey oyster mushrooms, sliced
1 tbsp
butter
1 clove
garlic, minced
50 g
spinach leaves
1 tbsp
butter
1 pinch
fine salt
1 pinch
Espelette pepper
1 pinch
smoked paprika
1 pinch
ground white pepper
1 pinch
sumac
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C. Season the beef tenderloin with salt, Espelette pepper, smoked paprika, and ground white pepper.
- In a pan, heat 2 tbsp Casa olive oil over medium-high heat. Sear the beef for 2-3 minutes on each side until browned. Remove from pan and set aside.
- In the same pan, add 1 tbsp butter and the chopped shallots. Sauté for 2 minutes, then pour in 100 ml Garanoir red wine. Simmer until reduced by half.
- Meanwhile, cook 50 g of light quinoa and 50 g of red quinoa according to package instructions.
- In a separate pan, melt 1 tbsp butter and sauté 100 g button mushrooms, 50 g grey oyster mushrooms, and 1 clove minced garlic for 5 minutes. Add cooked quinoa to the mushrooms and toss together.
- In another small pan, melt 1 tbsp butter and add 50 g spinach leaves, cooking until wilted. Season with sumac.
- Place the beef tenderloin in the preheated oven for 5 minutes to finish cooking. Serve the beef with the jus, crispy quinoa, mushrooms, and spinach.
For a richer flavor, let the beef rest for a few minutes before serving to retain its juices.