Beef Tenderloin with Mushroom Sauce

Name: Beef Tenderloin with Mushroom Sauce
Prep time: 5 s
Cook time: 30 s
Total time: 30 s
Yield: 7
Cuisine: France
Ingredients: 1200 grams Beef tenderloin; 1 gram For the sauce:; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1000 milliliters Water; 2 Mediums Carrot cut into small pieces; 2 pieces Celery stick finely chopped; 8 sprigs Fresh thyme chopped; 4 pieces Spices bay leaf; 2 Mediums Onions finely chopped; 1 teaspoon Brown sugar; 1 tablespoon Canola Oil; 500 grams Porcini Mushroom; 500 grams Mushrooms chopped; 1 pinch Ground Black Pepper; 1 tablespoon Butter

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30 Min

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Ingredients

7 Servings

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

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Carbohydrates

13.46 g

Energy

466.99 kcal

Fats

20.22 g

Protein

57.37 g

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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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Beef Tenderloin with Mushroom Sauce

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Beef Tenderloin with Mushroom Sauce

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