Ingredients for 1 portions
| Qty | Unit | Description |
|---|---|---|
| 0.18 | KG | Beef tenderloin |
| 0.002 | KG | Black pepper |
| 0.002 | KG | salt |
| 0.005 | LITRE | oil |
| 0.09 | KG | garlic mash potato |
Stuffed morel
| Qty | Unit | Description |
|---|---|---|
| 0.01 | KG | Morel |
| 0.01 | KG | buko cheese |
| 0.002 | KG | onion & garlic |
| 0.001 | KG | Chilli powder |
| 0.002 | KG | mixed herbs |
| 0.01 | KG | bread crumbs |
| 0.02 | KG | beaten eggs |
| 0.015 | KG | refined flour |
Sauce
| Qty | Unit | Description |
|---|---|---|
| 0.1 | LITRE | veal stock |
| 0.02 | LITRE | sherry wine |
| 0.01 | KG | butter |
| 0.01 | LITRE | truffle oil |
| 0.005 | KG | onion |
| 0.002 | KG | salt & pepper |
Vegetables
| Qty | Unit | Description |
|---|---|---|
| 0.03 | KG | carrot |
| 0.05 | KG | aparagus |
| 0.12 | KG | baby leeks |
| 0.001 | KG | fried parsely |
Method
- Cut the tenderloin in round shape and season with salt & black pepper, oil and grill it both the side.
- Wash the morel mushroom throught inside and combine the onion, garlic, chilli powder, cheese,salt, pepper and mixed herbs and stuff it inside and crumb with flour, eggs & breadcrumbs.
- For the sauce, saute the onion in clarified butter and put cherry wine, reduce it.
- Add veal shtock, truffle oil. Finish with butter and seasoning.
- Blanch the vegetables toss with butter, mixed herbs and seasoning.
- Pipe the mash on top with tenderloin. Then keep fried morel in top of the tenderloin.
- Arrange the vegetables and pour the sauce around the tenderloin as shown in the photo.
- Garnish with truffle & basil oil and fried parsley.