Beef Tenderloin in Creamy Porcini Sauce
Description
Medallions of beef tenderloin are covered with a creamy porcini mushroom sauce and surrounded by new potatoes then roasted to savory perfection.
Ingredients
•
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
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salt and black pepper to taste
•
1/2 cup heavy cream
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2 pounds new potatoes
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2 pounds beef tenderloin medallions
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1/2 teaspoon crushed dried thyme
Directions
1
In a small bowl, soak dried mushrooms in hot water.
2
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.
3
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.
4
Preheat oven to 400 degrees F (200 degrees C).
5
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.
6
Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.