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Grilled beef tenderloin

Grilled Beef Tenderloin with Roasted Rosemary Potatoes and a Fresh Salad

Wash the potatoes, halve and marinate with rosemary, sea salt and a drizzle of olive oil. Roast the potatoes for around 40 minutes in a preheated oven at 170 degrees. Finely chop the red onion, dice the avocado and mix in a bowl with the lamb’s lettuce. Stir in the cashew nuts or walnuts and drizzle with a tablespoon of olive oil and 1 tablespoon of red balsamic vinegar. Fry the beef tenderloin in olive oil until golden brown on both sides and place in a baking dish/casserole. Place the beef tenderloin in the oven 5 minutes before the potatoes are ready. Meanwhile fry the mushrooms until golden brown in the pan that contained the beef tenderloin. Arrange the potatoes on two plates, top with the beef tenderloin and fried mushrooms and serve with salad.

Recipe Rating

  • (5 /5)
  • (1 Rating)

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Instructions

  • 1. Wash the potatoes, halve and marinate with rosemary, sea salt and a drizzle of olive oil.
  • 2. Roast the potatoes for around 40 minutes in a preheated oven at 170 degrees.
  • 3. Finely chop the red onion, dice the avocado and mix in a bowl with the lamb’s lettuce.
  • 4. Stir in the cashew nuts or walnuts and drizzle with a tablespoon of olive oil and 1 tablespoon of red balsamic vinegar.
  • 5. Fry the beef tenderloin in olive oil until golden brown on both sides and place in a baking dish/casserole.
  • 6. Place the beef tenderloin in the oven 5 minutes before the potatoes are ready.
  • 7. Meanwhile fry the mushrooms until golden brown in the pan that contained the beef tenderloin.
  • 8. Arrange the potatoes on two plates, top with the beef tenderloin and fried mushrooms and serve with salad.

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