Beef Tenderloin with a mushroom cream sauce

600 g beef tenderloin 
Vegetable oil 
Salt, pepper 

Mushroom cream sauce:
300 g chanterelles and champignons 
1 onion (medium) 
cream - 0,400 g 30% fat
Vegetable oil 
salt, pepper 

Servings 4

Directions:

Wash and dry tenderloins, cut into chunks 3-4 cm thick (do not beat the meat), season with salt and pepper to taste. Heat vegetable oil in a frying pan. Roast the meat on medium heat for 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Next shift tenderloins into the oven preheated to 180C and cook until ready for 5-6 minutes. 

Mushroom cream sauce: 
Pick over mushrooms, wash, dry, and chop in medium chunks. Cook finely chopped onion in preheated vegetable oil for 2 minutes. Add the mushrooms and cook for 4-5 minutes. Add the cream and cook over low heat, stirring constantly, about 3-4 minutes, until the sauce is smooth. Season with salt and pepper. 

Arrange the tenderloins on a plate and top with mushroom cream sauce. 

Tip: Cooked cauliflower or broccoli can be served as a side dish. 

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