Beef tenderloin, fried mushrooms, truffle mayonnaise and hazelnuts – by Teresa Välimäki
Beef and truffles, the unbeatable combination
This recipe is a continuation of an earlier recipe for Truffle Marinated Burrata and Tomato Salad with Truffle Pearls, which Teresa Välimäki created for Alpen Edelweiß after receiving a “mystery box” product package from us. Our summer theme has been delicious dinners at the summer cottage, where you have time and the best possible environment to enjoy good food. Teresa took up the challenge and created a fabulous meal with our selection of truffle mayonnaise, preserved truffles, hazelnuts and truffle pearls. In this recipe Teresa has used Tartuflanghe truffle mayonnaise, hazelnuts and Tartuflanghe Perlage truffle pearls. The recipe can be found at the end of the article.
Recipe for 4 persons
Beef tenderloin, fried mushrooms, truffle mayonnaise and hazelnuts – by Teresa Välimäki
Ingredients
- meat:
- 400-500 g beef tenderloin
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 salt and black pepper
- mushrooms:
- 200 g mushrooms
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tablespoon of chopped thyme
- 1 salt
- truffle mayonnaise:
- 3 tbsp truffle-flavoured mayonnaise
- 1 tablespoon thick Turkish yoghurt
- 2 teaspoons of lemon juice
- 1 salt
- 2 tablespoons of freshly squeezed turkey juice salt salt
- 3 tbsp roasted hazelnuts crushed
- 20 g Parmesan cheese
- 2 teaspoons of black truffle pearls optional
Instructions
- Take the meat to room temperature an hour before cooking. Cut it into four steaks of equal thickness. Heat the butter and olive oil in a frying pan and fry the steaks until well browned on both sides, 1-1.5 min/side, the meat should remain pink inside. Season with salt and black pepper. Wrap the steaks in foil to drain.
- Slice the mushrooms. Add butter and olive oil to a wiped clean frying pan and fry the mushrooms until golden brown and crispy. Season with salt and thyme. Pour into a colander to wait.
- Mix the truffle mayonnaise ingredients together.
Remove the steaks from the foil and cut them into thin slices. Spread the slices on a plate. Drizzle the truffle mayonnaise over the top in a thin strip. - Sprinkle the fried mushrooms and hazelnut powder on top. Grate the parmesan cheese on top. Finish with black truffle pearls.
Notes
Papa dei Boschi hazelnuts
Tartuflanghe Perlage truffle pearls
Teresa Välimäki is a Finnish food multitalented entrepreneur who works as a chef, food writer and content director at Foodyallen. Food is her passion – just like at Alpen Edelweiß! Her cooking principles are simplicity and fresh, high-quality ingredients, which is why her recipes are so popular. Teresa’s own interactive wine, Viini[ni], is a new wine concept that arrived at Alko at the beginning of this year. It’s perfect for this recipe, among others! What we love about Teresa is not only her food philosophy, but also her warmth and openness to new ideas, of which this summer campaign for Alpen Edelweiß is a perfect example. Thank you Teresa!
Teresa Välimäki’s own wine Viini[ni]
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