Dilmah Seven Star TeaDilmah Seven Star Tea

Slow Roasted Beef Tenderloin with Dilmah Valley of Kings Ceylon Pekoe Tea Béarnaise and Sautéed Mushrooms

Food : Main Courses

Slow Roasted Beef Tenderloin with Dilmah Valley of Kings Ceylon Pekoe Tea Béarnaise and Sautéed Mushrooms

IngredientsBeef Tenderloin

• 4 nos. Beef Tenderloin (60 g each)
• 50g Sautéed Mushrooms
• 5g Dijon Mustard
• Salt and Pepper to taste
Nuwara Eliya Pekoe Tea Béarnaise
• 2 nos. Egg Yolks
• 100ml Clarified Butter
• 20ml Tea Reduction (refer recipe)
• 4g Brewed Tea Leaves
• Seasoning
Tea Reduction
• 30ml Dilmah Exceptional Valley of Kings Ceylon Pekoe Tea Brewed liquid
• 10ml White Wine Vinegar
• 2g Chopped Onions
• 1 no. Bay Leaf
• 3 nos. Pepper Corns

MethodBeef Tenderloin

  • Season the tenderloin with salt, pepper and mustard. Slow roast in the oven until medium and rest.
Nuwara Eliya Pekoe Tea Béarnaise
  • Proceed as for Béarnaise sauce.
Tea Reduction
  • Combine all the ingredients and prepare the reduction

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Valley of Kings Ceylon Pekoe

Created by : Rohan Fernandopulle