• 4 nos. Beef Tenderloin (60 g each)
• 50g Sautéed Mushrooms
• 5g Dijon Mustard
• Salt and Pepper to taste
Season the tenderloin with salt, pepper and mustard. Slow roast in the oven until medium and rest.
Nuwara Eliya Pekoe Tea Béarnaise
• 2 nos. Egg Yolks
• 100ml Clarified Butter
• 20ml Tea Reduction (refer recipe)
• 4g Brewed Tea Leaves
Proceed as for Béarnaise sauce.
• 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
Combine all the ingredients and prepare the reduction.