Slow Roasted Beef Tenderloin with Dilmah Valley of Kings Ceylon Pekoe Tea Béarnaise and Sautéed Mushrooms
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Rohan Fernandopulle
- Sub Category Name
Food
Main Courses
- Recipe Source Name
The Chefs and the Tea Maker - 2010
Ingredients
Beef Tenderloin- 4 nos. Beef Tenderloin (60 g each)
- 50g Sautéed Mushrooms
- 5g Dijon Mustard
- Salt and Pepper to taste
- 2 nos. Egg Yolks
- 100ml Clarified Butter
- 20ml Tea Reduction (refer recipe)
- 4g Brewed Tea Leaves
- Seasoning
- 30ml Dilmah Exceptional Valley of Kings Ceylon Pekoe Tea Brewed liquid
- 10ml White Wine Vinegar
- 2g Chopped Onions
- 1 no. Bay Leaf
- 3 nos. Pepper Corns
Methods and Directions
Beef Tenderloin- Season the tenderloin with salt, pepper and mustard. Slow roast in the oven until medium and rest.
- Proceed as for Béarnaise sauce.
- Combine all the ingredients and prepare the reduction
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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