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Potato Tenderloin Tapas

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Prep Method: BoiledFriedMashed


Main Dish


Serves 6




  • 10 1/2 oz Instant Mashed Potatoes, prepared
  • 1 3/4 oz shallots, finely chopped
  • 6 3/4 oz dry white wine
  • 3 1/2 oz heavy cream
  • 6 3/4 oz milk

Tenderloin Tapas

  • 21 oz Beef tenderloin
  • 3 1/2 oz butter
  • 7 oz mushrooms, sliced
  • 1 3/4 oz brandy
  • 7 oz bell peppers, roasted, peeled and cut in strips salt and pepper
  • 6 toasted baguette pieces, 12cm each


Prepare the mashed potatoes according to the instructions on the package.

For the sauce

  1. Boil the shallots with the wine until the wine reduces half in volume.
  2. Add the cream and boil for 5 minutes.
  3. Add the milk and mashed potatoes, then cook over low heat until mixture thickens.
  4. Season to taste.

For the tapas

  1. Season the tenderloin to taste and fry it in a very hot pan with the butter until medium rare; after cooking, set aside to rest.
  2. In the same pan fry the mushrooms and then add the brandy.  
  3. Add the peppers, cook for 5 more minutes, then season to taste.
  4. Slice the tenderloin finely. 
  5. Place slices of tenderloin on the bread pieces, then place some of the mushroom mixture on the beef and top with the mashed potato sauce generously.
  6. Serve immediately.


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