Beef tenderloin, fried mushrooms, truffle mayonnaise and hazelnuts - by Teresa Välimäki
Succulent beef tenderloin with roasted mushrooms, truffle mayonnaise and hazelnuts. A fantastic Finnish recipe inspired by Piedmont roots - 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
The perfect wine company can be found here.
Alpen Edelweiß products used in the recipe:
Tartuflanghe truffle mayonnaise
Papa dei Boschi hazelnuts
Tartuflanghe Perlage truffle pearls
Papa dei Boschi hazelnuts
Tartuflanghe Perlage truffle pearls