Jul 13 2026
Restaurants›David's Restaurant›Mushroom Dusted Beef Tenderloin Recipe

Mushroom Dusted Beef Tenderloin Recipe

Inspired by David's Restaurant
Time2h
Serves4

Exotic mushrooms, foie gras “bordelaise”, truffle potato and braised spinach

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Ingredients

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Beef Tenderloin

Foie Gras Bordelaise

Truffle Potato

Braised Spinach

Method

Beef Tenderloin Preparation

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and black pepper. Let it sit at room temperature for 30 minutes.

  2. 2

    Sear the Beef

    Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from heat and let it rest.

  3. 3

    Dust with Mushrooms

    Finely chop the exotic mushrooms and dust the seared beef tenderloin with the mushrooms, pressing gently to adhere.

Foie Gras Bordelaise Preparation

  1. 4

    Prepare the Sauce

    In the same skillet, add minced shallots and cook until translucent. Pour in red wine and reduce by half. Add beef stock and reduce again until thickened.

  2. 5

    Incorporate Foie Gras

    Remove from heat and whisk in butter and foie gras until melted and smooth. Season with salt and pepper.

Truffle Potato Preparation

  1. 6

    Cook Potatoes

    Boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot.

  2. 7

    Mash and Add Truffle Oil

    Add heavy cream, truffle oil, salt, and black pepper. Mash until smooth and creamy.

Braised Spinach Preparation

  1. 8

    Sauté Garlic

    In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

  2. 9

    Add Spinach

    Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Plating

  1. 10

    Assemble the Dish

    Slice the beef tenderloin and place on a plate. Add a scoop of truffle potato and a serving of braised spinach. Drizzle with foie gras bordelaise sauce.

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