Ingredients

• 200 gm of beef tenderloin
• 50 gm of green asparagus
• 50 gm of green beans
• 50 gm of abalone mushrooms
• 100 grams potatoes purée
• Fresh herbs
• Salt
• Pepper

To prepare steak, sprinkle with salt, black pepper and fresh herbs. Place on grill rack over high heat; grill for 5 minutes or until lightly charred. Carefully turn over; move to medium heat. Place steak on charred grill and grill 5-10 minutes or until the meat is medium cooked. and the asparagus and abalone mushroom, sprinkle with salt and pepper, grill along with the beef.

Sauce

• 50 gm butter
• 200 gm veal or beef stock
• 100 gm red wine
• 2 shallots (eschalots) peeled & halved
• 1 sprig thyme
• Bay leaf
• Salt
• Black pepper
  

Place all the ingredients except for the veal stock in a saucepan over a low flame and reduce by half. Add the veal stock and reduce the amount by half again.

Potato purée

• 300 gm potato
• 50 gm whipping cream
• 5 gm salt
• 100 gm butter
• 5 gm white pepper

Place the potatoes in a large pan or pot and add enough water to cover by 1 to 2 inches. Add a generous amount of salt and bring to the boil. Reduce the heat to low and simmer until the potatoes are tender – about 30 minutes.

Drain the potatoes and return them to the pot. Place over low heat, shaking frequently, until any remaining moisture evaporates – about 1 minute. Meanwhile, in a small pan over low heat, heat the cream and using a potato masher or the back of a wooden spoon, mash the potatoes. They should be smooth without being overworked. Add butter and almost all of the cream mixture and salt and pepper to taste, then mix until combined. Taste and, if desired, add additional butter and/or cream mixture. Serve immediately.

Serving

The dish should be made from selected good products and best quality beef tenderloin. Finish the dish with fresh herbs and topped with sauce a smooth taste, aroma of red wine and serve. A glass of LITTLE YERING Pinot Noir red wine would be a perfect match.