Beef Tenderloin with Mushroom Sauce
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: here
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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.
Step 3 of 7
Sauté onions and sugar with canola oil until golden brown. Then add mushrooms and crushed black pepper. Cook for around 10 mins.
Step 4 of 7
Add the chicken stock and cook until you have a smooth sauce. Take out and whisk with the butter.
Step 5 of 7
Heat the pan or the grill, and then brown the medallions to the desired done-ness.
Step 6 of 7
Place a medallion in the center of each plate, the mushroom on top and another medallion on top of them.
Step 7 of 7
Pour the butter sauce over before serving.