Ingredients
20gms� � � � Beef Tenderloin
30gms� � � � Lyonnaise Cut Potatoes
20gms� � � � Prawn
20gms� � � � Butter
10gms� � � � Onion Slices
20gms� � � �Potato Slices
To taste� � �Salt & Pepper
For Sauce
- Brown Roux
- Stock
- Tomato Puree
- Cream
- Worcestershire Sauce
- Balsamic Vinegar
- Salt & Pepper
- Butter
- Poach the potato slices in hot water.
- Saut� onion slices in a pan.
- Grease a baking tray, layer the poached potatoes, onion slices in the baking tray.
- Repeat the process three to four times, glaze the top with butter and bake in oven till its golden brown.
- Remove from oven and keep aside.
- alt the tenderloin, heat a heavy bottom pan or a griddle till smoky hot.
- Grill the steak to the desired cooking phase.
- For sauce, heat the sauce pot, melt the butter, add roux, tomato puree, Worcestershire sauce, balsamic vinegar, stock and mix them well.
- Simmer to thicken. Add cream and season with salt and pepper to taste.
- Grill the prawns. Serve potatoes and onion mixture, steak and sauce together.
