Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 700 g waxy potatoes, unpeeled
  • 4 beef tenderloins, 130 g
  • 150 ml beef stock
  • 3 tbsp white wine
  • 70 g blue cheese
  • 500 g spinach leaves
  • 1 tbsp Tandoori spices
  • 2 tbsp of olive oil
  • 30 g butter
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 96
Preparation time: 15 MIN Cooking time: 45 MIN
  1. Preheat the oven to 220 °C/Gas 7.
  2. Wash the potatoes, dry them, and cut them into wedges. Place them on a baking tray, drizzle with olive oil and cook in the oven for about 20 minutes until crispy. Turn regularly.
  3. When the potatoes are done, sprinkle them with tandoori spices.
  4. Wash the spinach and cook it in 1 tablespoon of olive oil. Season with salt and pepper.
  5. Season the meat with salt and pepper. Heat the butter and 1 tablespoon of olive oil in a pan. Sear the beef tenderloin nicely on all sides then turn down the heat a little. Fry further as desired. Remove the meat from the pan and cover with aluminium foil.
  6. Pour off any excess fat, deglaze with a few tablespoons of white wine and add the stock.
  7. Add the cheese and season with ground pepper. Stir with a whisk until you have a smooth sauce.
  8. Serve the beef tenderloin with the sauce, potatoes, and stewed spinach.

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