Barilla recipes

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Grilled Beef Tenderloin on a Potato Bed with Rosemary and Balsamic Vinegar


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Grilled Beef Tenderloin on a Potato Bed with Rosemary and Balsamic Vinegar
TYPE
Main course




Ingredients for 4 people


4 6 Ounce Beef Tenderloins
8 SPRIGS Fresh Rosemary Divided
5 TABLESPOONS Extra Virgin Olive Oil Divided
2 Idaho Potatoes



Preparation
1. MARINATE the tenderloins with half of the rosemary, black pepper and 4 tablespoons of olive oil for two hours

2. PEEL and slice the potatoes very thin with a mandoline

3. PLACE the potatoes in the shape of a spiral with remaining olive oil in a Teflon pan and cook on both sides

4. Make four batches

5. SEASON with salt and pepper

6. Meanwhile, GRILL the fillet medium rare or as preferred

7. Season with sea salt

8. PLACE the potato “cake” on single plates, put the fillet in the center and garnish with balsamic vinegar and a sprig of rosemary