nvkhkhr
Prime VIP
Serves 4
Prep time: 20 mins
Cooking time: 20 mins
INGREDIENTS
- 800g beef tenderloin, tied with butcher’s twine
- salt and black pepper, to taste
- 60ml olive oil
- 20g butter
- 150g button mushrooms, sliced
- 3g brown sugar
- 15ml balsamic vinegar
- 2g each thyme, chopped and carrots, for garnishing
- 60g mixed Asian lettuce (plus extra for garnishing)
PREPARATION
1. Preheat the oven to 200°C. Season beef with salt and pepper and marinate in 20ml olive oil for 10 mins. Then, sear meat in a hot pan for 3 to 4 mins on each side, transfer to a roasting tray and cook in the oven for 6 to 7 mins.
2. In the same pan add the butter and then sauté mushrooms until tender. Season well and set aside.
3. Add brown sugar to the pan, followed by vinegar and simmer for 2 mins. Turn the heat off and strain through a fine sieve. Let the mixture cool, then transfer it to a bowl. Add the remaining olive oil and thyme and whisk until combined. Add lettuce and toss well.
4. Place the tenderloin on a plate and put mushrooms on the side, garnish with lettuce and carrots. Serve with salad.
