Beef Tenderloin in Creamy Porcini Sauce

Beef Tenderloin in Creamy Porcini Sauce
  • 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


  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.

03/25/2017
Beef Tenderloin in Creamy Porcini Sauce, recipe PT15M PT1H 5 455 calories

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