Beef tenderloin on potato rosti, glazed walnuts and rich red sauce | Cychefs | Recipes | Cookery Boo
Ingredients
- 4 beef tenderloins
- 2 soup spoons butter
- 4 soup spoons olive oil
- ½ tea cup walnuts
- 1 tea cup syrup
- 16 fresh asparagus
- 4 medium potatoes
- 2 tea cups red wine
- 1/2 tea cup cognac
- 2 tea cups beef stock
- 3-4 shallots
- Fresh thyme for flavor
- Salt-pepper
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