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 g beef tenderloin; or 16 fillets each is 2 cm thick; For the sauce:; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1 litre water; 2 carrots; diced; 2 sticks celery; 8 sprigs fresh thyme; 4 bay leaves; 2 onions; 1 teaspoon brown sugar; 1 tablespoon canola oil; 500 g porcini mushroom; fresh or frozen; 500 g fresh white mushrooms; Pinch of ground black pepper; 1 tablespoon butter

30 Min

Easy

Ingredients

7 Servings

1200 g

Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled

1 g

Water, bottled, generic

20 g

MAGGI Chicken Bouillon Less Salt

1000 g

Water, bottled, generic

160 g

Carrots, raw

100 g

Celery, raw

80 g

Thyme, fresh

10 g

Spices, bay leaf

250 g

Onions, raw

5 g

Sugars, brown

1 tbsp

Oil, corn and canola

500 g

Mushrooms, brown, italian, or crimini, raw

500 g

Mushrooms, white, raw

1 g

Spices, pepper, black

1 tbsp

Butter, without salt

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Nutrition Value

Energy

470.51 kcal

Protein

57.77 g

Carbohydrates

16.03 g

Fats

19.66 g

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.