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Saturday, October 10, 2015

Beef Tenderloin In Creamy Porcini Sauce

Ingredients

  • Servings: 6
  • 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
  • 1/2 cup heavy cream
  • 2 pounds new potatoes
  • 2 pounds beef tenderloin medallions
  • 1/2 teaspoon crushed dried thyme

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • in a small bowl, soak dried mushrooms in hot water.
  • 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.
  • 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.
  • preheat oven to 400 degrees f (200 degrees c).
  • 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.
  • cover medallions with porcini sauce. arrange potatoes around medallions. cover dish with aluminum foil. roast for 15 minutes.

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