2020-08-13 / test@t

Beef fillet with mushrooms in a creamy sauce

Beef in a creamy sauce with mushrooms is a classic of French cuisine. For the perfect dish, be sure to use the tenderloin. Only this portion roasts quickly and remains juicy.

Ingredients

4 beef tenderloin medallions, 180 g each
500 g champignons
1 tsp dried thyme or 5 sprigs fresh
125 ml dry red wine
350 ml beef broth
125 ml heavy cream
4 tbsp. l. butter
2 tbsp. l. olive oil
1 small onion
4 cloves of garlic
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

1. Cut the mushrooms into thin slices. Peel the onion and garlic, cut the onion into half rings, chop the garlic.

Step 2

2. Preheat skillet over high heat, add 2 tablespoons. l. butter, pour in 1 tbsp. l. olive. Add mushrooms to the pan and fry for 5 minutes. Then put the onion, after 5 minutes. - garlic and thyme, season with salt and pepper, cook for 2 more minutes. and transfer to a plate. Dry the pan with a paper towel.

Step 3

3. Blot the fillets with paper towels and season with salt and pepper on all sides. Heat the remaining butter and olive oil in a skillet, add the fillets and fry for 3-5 minutes. on each side over medium heat. Transfer steaks to a plate and cover with foil, keep warm.

Step 4

4. Pour wine into a frying pan and boil it halfway, scraping the fried meat juices from the bottom. Pour in the broth and cook in half. Add the cream, bring to a boil and simmer for 2-3 minutes, until the sauce thickens slightly.

Step 5