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STEAK WITH MUSHROOM SAUCE

Beef Tenderloin with Mushroom Sauce

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Easy

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30 Min

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Ingredients

7 Servings

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Beef tenderloin
1200  g
Hot Water
1  g
MAGGI® Chicken Bouillon Less Salt
2  cubes
Hot Water
1000  mL
Carrot, cut into small pieces
2  Mediums
Celery stick, finely chopped
2  pieces
Fresh thyme, chopped
8  sprigs
bay leaves
4  pieces
Onions, finely chopped
2  Mediums
Brown sugar
1  tsp
oil
1  tbsp
Brown mushrooms, cut into halves
500  g
mushrooms, drained and sliced
500  g
Ground Black Pepper
1  pinch
Butter, melted
1  tbsp
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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
13.46 g
Energy
466.99 kcal
Fats
20.22 g
Protein
57.37 g
Nutrition Table Footer

Recipe steps

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Step 1

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Trim the tenderloin if purchased in one piece and cut into medallions about 2cm thick.

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Mix the 2 MAGGI® Chicken Bouillon Less Salt cubes with water, diced carrots, celery, thyme sprigs and bay leaves. Boil, take out the herbs and blend all.

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Sauté onions and sugar with canola oil until golden brown. Then add mushrooms and crushed black pepper. Cook for around 10 mins.

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Add the chicken stock and cook until you have a smooth sauce. Take out and whisk with the butter.

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Heat the pan or the grill, and then brown the medallions to the desired done-ness.

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Place a medallion in the center of each plate, the mushroom on top and another medallion on top of them.

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Pour the butter sauce over before serving.

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