Herb Crusted Beef Tenderloin with Gorgonzola Mushroom Sauce, Baby Vegetables and Rapee Potatoes

Herb Crusted Beef Tenderloin with Gorgonzola Mushroom Sauce, Baby Vegetables and Rapee Potatoes

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This hearty beef meal is a firm favourite for family and friends.

  • Recipe serves:1
  • Preparation time15 min
  • Cooking time25 min


  • Tenderloin
  • 1 tbsp. Dijon mustard
  • Hand full Parsley, thyme, rosemary
  • Salt and fresh black pepper
  • Drizzle of olive oil
  • 1 ½ tsp. Royco
  • Sauce
  • 80 g button mushrooms, quartered
  • 3 – 4 rashers beef bacon
  • 1 clove garlic
  • Half a small onion, quartered
  • 2 tbsp. Gorgonzola cheese, crumbed
  • ¼ cup fresh double cream
  • Royco, salt and black pepper
  • 2 tbsp. oil
  • Rapee potatoes
  • 1 whole potato, peeled, grated finely
  • 1 whole egg, beaten
  • 2 – 3 tbsp. fresh cream
  • 3 sprigs Fresh thyme
  • Salt and pepper
  • Baby vegetables
  • Baby carrots
  • Baby zucchini
  • Baby corn


  • In a pan, heat some oil and throw in the mushrooms, roughly cut bacon, whole garlic, and onion. Allow to brown under medium high heat.
  • Later put in the royco, black pepper, and the cream. Simmer for about 5 minutes. Strain the mixture and discard the mixture. Place the liquid back into a pan and bring back to boil.
  • Reduce the heat, add the gorgonzola cheese and allow the sauce to thicken stirring occasionally. Once thick, check the seasoning and adjust accordingly. Toss in a little butter and keep covered.
  • In a large enough bowl, mix all the potato ingredients together. (Making sure you squeeze and excess water from the grated potato).
  • Heat a good amount of oil in a pan or fryer. Take small teaspoon scoops of the potato mixture and deep fry until golden brown. The egg should help keep each scoop together like a spiky ball.
  • Take out and place on absorbent paper to drain any excess oil. Set aside and keep warm.
  • Put the fresh herbs, royco, salt, pepper and olive oil into a blender and blend into a fine mixture.
  • Season your trimmed tenderloin with salt and pepper. Pan sear on a hot pan to an even brown color.
  • Remove from the pan, spread the mustard all round and roll the tenderloin in the herb mixture. Coat well. Finish cooking in a pre-heated oven at 180 degrees for about 10 minutes.
  • Set aside and allow to rest.
  • Blanch the carrot in boiling water then put into ice cold water. Cut the zucchini and the baby corn into half lengthwise.
  • Heat a grill pan to very hot. Add a little oil, and grill the vegetables until on both side. Season with salt and pepper and take out of the heat.
  • Re-heat the sauce, cut the rested tenderloin and assemble everything onto a clean plate.