Mushroom and Creamy Beef Tenderloin
Tender beef filet served with a rich and creamy mushroom sauce, perfect for an elegant dinner.
Ingredients
- 4 beef tenderloin filets about 200 g each
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mushroom Sauce
- 2 tablespoons butter
- 200 g mushrooms sliced
- 1 garlic clove minced
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and black pepper
Instructions
- Rub the beef filets with olive oil, salt, and black pepper.
- Heat a skillet over medium-high heat and sear the filets for 3-4 minutes on each side.
- Remove the filets from the skillet, cover them with foil, and keep warm.
- In the same skillet, add butter and sauté the mushrooms for 5 minutes.
- Stir in the garlic and cook for 1 more minute.
- Add the beef stock and cream to the skillet, bringing it to a simmer.
- Stir in thyme, salt, and black pepper, and cook for 2-3 minutes until the sauce thickens.
- Return the beef filets to the skillet, coat them with the sauce, and cook for an additional 1-2 minutes.
- Serve hot.
NUTRITION FACTS (Per Serving)
Calories: 450 kcal Carbs: 6 g Fat: 30 g Protein: 40 g