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Baked Creamy Potatoes and Grilled Tenderloin Recipe

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Baked Creamy Potatoes and Grilled Tenderloin Recipe
SERVES HOW MANY
for 1 person
PREPARATION TIME
20 minutes
COOKING TIME
40 minutes

For our readers who are happy when they eat red meat, Grand Tarabya READ Cafe Executive Chef Erdal Özsaraç has a very satisfying tenderloin recipe with sauce.

Photo: Müjde Cross

 
Ingredients for Baked Creamy Potatoes and Grilled Tenderloin Recipe
  • 200 grams of beef tenderloin cut into fillets
  • 100 grams of potatoes
  • 1 teaspoon of thyme
  • 1 clove of garlic
  • 100 grams of cream
  • 50 grams grated cheddar cheese
  • 2 mini zucchinis
  • 2 boiled asparagus
  • 2 tablespoons sunflower oil
  • 1/4 teaspoon salt

For service:

  • 3 tablespoons demi glace sauce (baked bone broth sauce)
  • 1 morel mushroom ( sautéed in butter with spices)
  • 2 boiled asparagus ( sautéed in butter with spices)
  • 1 cherry tomato ( deep fried)

How to Make Baked Creamy Potatoes and Grilled Tenderloin Recipe?

  • Seal the beef tenderloin, marinated in olive oil, thyme, rosemary and black pepper for two days, in a cast iron pan with grill marks, over high heat for about 2 minutes on each side.
  • Oven the sealed and monitored tenderloin in a preheated oven at 180 degrees for 6-8 minutes, depending on the cooking level you desire.
  • Cut the peeled potatoes into rings and thin slices. Sauté over high heat with the addition of chopped garlic, thyme and salt.
  • Next; Add cream and turn down the heat. Cook on low heat for about 2 minutes. Place the creamed potatoes on a baking tray.
  • Sprinkle grated cheddar cheese on top. Bake in a preheated 200 degree oven until the cheddar melts.
  • Heat the sunflower oil in a pan. Sauté the mini zucchini and boiled asparagus that you cut in half, with the addition of salt.
  • Morel mushroom; Add butter, salt and ground black pepper and sauté for 2 minutes to use before serving.
  • Place a dollop of demi-glace sauce on a serving plate. Leave the beef tenderloin on top. Place the sautéed vegetables on the plate.
  • Remove a round piece from the creamy baked potato using steel molds and place it on a serving plate.
  • Place sautéed morel mushrooms on top of the meat. After pouring the remaining demi-glace sauce over it, serve it hot without waiting.