France
Main course
Beef Tenderloin with Mushroom Sauce
30Min
Easy
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
.
Nutrition Value
Information per serving
Instruction
30 Minutes
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.
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