Beef Tenderloin with Lightly Pickled Red Onion and Truffle Sauce (Oksemørbrad med letsyltet rødløg og trøffelsauce)




This recipe was found on Bo Bedre 

Serves 4

Lightly Pickled Onions:
1 large red onion
1/2 dl cider vinegar
1 dl water
2 tbsp sugar

Truffle Sauce:
2 shallots
20 g butter
3 dl red wine
3 dl beef stock
75 g butter
2 tbsp truffle oil

Beef Tenderloin:
800 g beef tenderloin
Olive oil and butter for frying
2 sprigs thyme

500 g mixed mushrooms
2 tbsp butter
1 clove garlic
100 g baby spinach

Serve with:

For the pickled onions:
Peel and halve the onion, cut it, and divide in “flakes”. Place onion, vinegar, water, and sugar in a pot and boil for 3 minutes. Remove from heat and let the onions sit in the brine.

For the sauce:
Chop the shallots. Melt butter in a pot and sauté until golden. Add red wine and reduce to half. Add stock and reduce to half. Whisk in the butter and truffle oil.

For the tenderloin:
Heat butter and oil in a pan and brown the tenderloin with thyme on high heat so it has a crust. Place the meat in an oven-safe roasting dish, and roast at 175 C until the core temperature of the meat reaches 55 C. Remove from oven and let rest, covered, 10 minutes.

For the mushrooms and spinach:
Clean the mushrooms and cut into bite-sized pieces if necessary. Melt butter in a pan and roast the mushrooms on medium-high for a couple minutes with pressed garlic. Rinse the spinach and spin dry. Fold the spinach in the mushrooms and cook until the spinach wilts.

To serve:
Silce the meat and serve atop a base of cooked pappardelle, along with the spinach and mushroom mixture, pickled onions, and sauce drizzled atop.


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