Tournedos Rossini with Mushroom Duxelles and Truffle Mashed Potatoes
This dish offers an opulent combination of flavors and textures that will transport your taste buds to the French countryside. The seared beef tenderloin is cooked to perfection and served with a rich mushroom duxelles and truffle infused mashed potatoes. The final presentation is garnished with fresh thyme and a drizzle of cabernet reduction. What makes this recipe truly special is its masterful blend of classic French techniques with modern twists and premium ingredients.
Ingredients
- •1.5 pounds beef tenderloin
- •1 large onion
- •2 cups mixed mushrooms
- •2 cloves garlic
- •2 large potatoes
- •1 cup spinach
- •1/4 cup truffle oil
- •Optional: fresh thyme for garnish
- •Optional: cabernet reduction for serving
Dietary Info
Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit
- 2
Season the beef tenderloin with salt and pepper and sear in a hot skillet for 2-3 minutes per side
- 3
Transfer the beef to the oven and cook to desired doneness
- 4
Meanwhile, sauté the mushrooms and onions in butter until caramelized
- 5
Add garlic and cook for an additional minute
- 6
Boil the potatoes until tender then mash with truffle oil and butter
- 7
Serve the beef with mushroom duxelles and truffle mashed potatoes
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