Beef Tenderloin in Creamy Porcini Sauce recipe

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Ingredients

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
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
½ cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
½ teaspoon crushed dried thyme

Nutrition Info

560.4 calories
carbohydrate: 30.7 g
cholesterol: 111.7 mg
fat: 35.3 g
fiber: 4.3 g
protein: 30 g
saturatedFat: 12.8 g
servingSize: -
sodium: 245.2 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, soak dried mushrooms in hot water.

  2. Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic, cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream, simmer gently for 5 minutes. Set aside.

  3. Place whole potatoes in a pan with water to cover, bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.

  6. Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

Recipe Yield

6 servings

Recipe Note

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

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