Beef Tenderloin in Creamy Porcini Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! 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 |
1/2 cup heavy cream |
2 pounds new potatoes |
2 pounds beef tenderloin medallions |
1/2 teaspoon crushed dried thyme |
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.
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