Beef Tenderloin In Creamy Porcini Sauce

Ingredients

• Servings: 6


• 1 ounce dried porcini mushrooms


• 1 cup hot water


• 2 tablespoons butter


• 6 tablespoons olive oil, divided


• 1 small red onion, finely chopped


• 1 teaspoon finely minced garlic


• 1 cube beef bouillon


• salt and black pepper to taste


• 1/2 cup heavy cream


• 2 pounds new potatoes


• 2 pounds beef tenderloin medallions


• 1/2 teaspoon crushed dried thyme

Recipe

Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins



• in a small bowl, soak dried mushrooms in hot water.


• heat butter and 2 tablespoons olive oil in a skillet over medium heat. stir in the onion and garlic; cook until the onion is tender and transparent. stir in beef bouillon cube, and pour in mushrooms with water. season with salt and pepper. mix in cream; simmer gently for 5 minutes. set aside.


• place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. drain water. when potatoes are cool enough to touch, cut them in half. heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. season with salt and thyme. set aside.


• preheat oven to 400 degrees f (200 degrees c).


• season beef medallions with salt and pepper. heat 2 tablespoons olive oil in a wok or large skillet over high heat. place medallions in hot oil, and brown on both sides. remove from heat, and place medallions in the center of a roasting dish.


• cover medallions with porcini sauce. arrange potatoes around medallions. cover dish with aluminum foil. roast for 15 minutes.