adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef Tenderloin in Creamy Porcini Sauce
Beef Tenderloin in Creamy Porcini Sauce
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Beef tenderloin medallions smothered in creamy porcini mushroom sauce, roasted with new potatoes for a savory delight.
Ingredients:
  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 6 tablespoons olive oil, divided
  • 1 small red onion, finely chopped
  • 1 teaspoon finely minced garlic
  • 1 cube beef bouillon
  • salt and black pepper to taste
  • 0.5 cup heavy cream
  • 2 pounds new potatoes
  • 2 pounds beef tenderloin medallions
  • 0.5 teaspoon crushed dried thyme
Instructions:
  • Soak dried mushrooms in hot water in a small bowl.
  • In a skillet over medium heat, melt butter with 2 tablespoons of olive oil. Add onion and garlic, sauté until onion is tender. Add beef bouillon cube, mushrooms with water, salt, and pepper. Stir in cream and simmer for 5 minutes. Set aside.
  • - Submerge whole potatoes in a pan of water and bring to a vigorous boil. Cook for around 5 minutes. Drain. Once cooled, halve the potatoes. - Heat up 2 tablespoons of olive oil in a skillet over medium heat. Sauté the potatoes until they turn a beautiful golden color. Season with salt and thyme. - Remove from heat and set aside.
  • Preheat the oven to 400°F (200°C).
  • Season beef medallions generously with salt and pepper. Heat olive oil in a wok or large skillet over high heat until sizzling. Sear medallions on both sides until nicely browned. Transfer the seared medallions to the center of a roasting dish.
  • Drizzle porcini sauce over the medallions, then surround them with potatoes. Seal the dish with aluminum foil before roasting for 15 minutes.

Similar Recipes