Beef Tenderloin in Creamy Porcini Sauce Tasty Recipes

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Beef Tenderloin in Creamy Porcini Sauce

"This is a totally hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favored veggies: they may taste excellent with the dried mushroom sauce!"

Ingredients :

• 1 ounce dried porcini mushrooms
• 1 cup warm water
• 2 tablespoons butter
• 6 tablespoons olive oil, divided
• 1 small crimson onion, finely chopped
• 1 teaspoon finely minced garlic
• 1 cube red meat bouillon
• salt and black pepper to flavor
• half cup heavy cream
• 2 pounds new potatoes
• 2 pounds beef tenderloin medallions
• half teaspoon crushed dried thyme

Instructions :

Prep : 30M	Cook : 6M	Ready in : 45M

• In a small bowl, soak dried mushrooms in warm water.
• Heat butter and 2 tablespoons olive oil in a skillet over medium warmth. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in red meat bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer lightly for five mins. Set aside.
• Place complete potatoes in a pan with water to cover; deliver to a boil over high warmth, and cook dinner about 5 mins. Drain water. When potatoes are cool sufficient to the touch, reduce them in half. Heat 2 tablespoons olive oil in a skillet over medium warmness, and fry potatoes till golden. Season with salt and thyme. Set aside.
• Preheat oven to four hundred levels F (2 hundred degrees C).
• Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or big skillet over high warmness. Place medallions in warm oil, and brown on both facets. Remove from warmness, and place medallions in the middle of a roasting dish.
• Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 mins.

Notes :

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