France Main course

Beef Tenderloin with Mushroom Sauce

Name: Beef Tenderloin with Mushroom Sauce
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
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

30Min

Easy

Ingredients

7 Servings

1200 g

Beef tenderloin

1 g

For the sauce:

2 cubes

MAGGI® Chicken Bouillon Less Salt

1000 mL

Water

2 Mediums

Carrot, cut into small pieces

2 pieces

Celery stick, finely chopped

8 sprigs

Fresh thyme, chopped

4 pieces

bay leaves

2 Mediums

Onions, finely chopped

1 tsp

Brown sugar

1 tbsp

Canola Oil

500 g

Porcini Mushroom

500 g

Mushrooms, chopped

1 pinch

Ground Black Pepper

1 tbsp

Butter

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Nutrition Value

Information per serving

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Pour the butter sauce over before serving.

Step 1 of 7

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

Step 2 of 7

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.