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Tenderloin of beef with a Gorgonzola and field mushroom sauce.

Ingredients for 4 people
Beef tenderloin 700 g
Garlic 10 g
Olive oil 30 ml
Sage 3 g
Salt, black pepper 3 g

Olive oil 30 ml
Chopped onion 10 g
Chopped garlic 10 g
Sage 3 g
White wine 100 ml
Salt, black pepper 3 g
Cream 100 ml
Demi-glace 100 ml
Gorgonzola 150 g
Field mushrooms or champignons 160 g

New potatoes 350 g
Butter 30 g
Chopped parsley 10 g
Cherry tomatoes 200 g
Olive oil 30 ml
Garlic, sliced 10 g
Thyme 3 g
Bay leaves
Salt and black pepper 2 g

Thyme 10 g
Parsley 10 g

Marinate the beef tenderloin in oil, garlic, the herbs, salt and pepper, then grill.

For the sauce: sauté the onion in oil, garlic and sage, add the white wine, reduce it a little and add the cream and the Gorgonzola. Add the demi-glace, salt and pepper; cook for 5 minutes then filter; add the sauce to the finely sliced mushrooms.

Verdure: Boil the new potatoes with their skins, sauté the sliced cherry tomatoes with oil, garlic, herbs, salt and pepper. Melt the butter and add the chopped parsley and salt.

Place the sliced potatoes on a plate, then put the melted butter and the tomatoes on top. Put the beef tenderloin on the plate and pour over the Gorgonzola sauce. Garnish with parsley and thyme.