Grilled beef tenderloin with Béarnaise sauce, mashed potato and saute mushroom with green and red capsicum

1. Beef Tenderloin
2. Potato
3. Mushroom
4. Green & Red Capsicum
5. Egg Yolk
6. Onion
7. White wine vinegar
8. White wine
9. Butter
10. Rose Mary

Making process

1. Trim and cut the beef tenderloin. Marinate with black pepper & salt.
2. Cutting the vegetables. Saute the vegetables for 1 mins, add in seasoning.
3. Prepare the potato. Boil a pot of water, add in the potato boil for 20 mins until the potato is soft. Mashed the potato, add in seasoning, then add in melt butter & cream. Mix it until smooth.
4. Grill the beef. Preheat the grilling pan, put some oil, grill the tenderloin and add some wine for the taste. Grill until just cook, then cut into pieces for serving.
5. Making the Béarnaise sauce. Simmer the onion with white wine & white wine. The put into a mixing boil with egg yolk. Keep stirring on a bain marine until start to become thick. Slowly add in melt butter and whisk it until sauce consistency.
6. Prepare the plate, arrange it and serve.