Beef Tenderloin with Parsnips and Chanterelles
Served with a tasteful garnish, beef tenderloin always makes for an excellent dinner.
Ingredients
Cooking Instructions
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.
