Ingredients
Beef tenderloin – 100 gms
Pumpkin – 50 gms
Salt and pepper – To taste
Green peas – 50 gms
Potatoes – 100 gms
Balsamic vinegar – 5ml
Method
Marinate the beef with salt & pepper and Worcester sauce and keep it aside for an hour. Roast the pumpkins for pumpkins and green peas mash. Cut the potatoes as you like and deep fry them. Make a balsamic reduction for garnish.
Chef Methu Kumar is working as Commis I in Hotel GRT Regency. He has specialised in continental food. His collective culinary experience is three years. He likes to play and watch cricket during free time.
