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My review
Beef Tenderloin in Creamy Porcini Sauce
Cynthia Russell
"This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!"
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Ingredients
45 m servings 560 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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.
Nutrition Facts
Per Serving: 560 calories; 35.3 g fat; 30.7 g carbohydrates; 30 g protein; 112 mg cholesterol; 245 mg sodium. Full nutrition
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Reviews
Read all reviews 2630 Ratings
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Most helpful positive review
11/18/2006
I made this dish for Christmas Eve last year. The flavor was spectacular, but I will include some type of thickening agent next time as the sauce is on the thin side.
Most helpful critical review
5/10/2007
I guess I was expecting more from this dish. My husband and I are constantly trying to out do each other in the kitchen and this just didn't cut the 5 star quality that I was looking for.
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11/18/2006
I made this dish for Christmas Eve last year. The flavor was spectacular, but I will include some type of thickening agent next time as the sauce is on the thin side.
6/10/2007
An excellent dish! It proved convenient as well for dinner with friends. I made it in the morning till the point before you put it in the oven. I kept it in the fridge and then, while we were ha...
5/3/2006
This was good. We used an obscene amount of garlic (that's how things are done in my house) and also alot of pepper. I also went overboard with the mushrooms, which may have given it a stronger ...
4/28/2005
It took a bite of work but it was one of the best beef dishes we have ever made.
1/1/2010
After reading several expert reviews, I used 3/4 oz. dried porcini mushrooms in 2/3 cup water, thickened sauce with roux, omitted cube, vidalia onion, and a splash of cabernet. Had 1 1/2 " medal...
11/22/2007
I substitued fresh chanterelle mushrooms and the flavor was incredible. Also, I used Elk tenderloin, which, in my opinion, is far superior to beef.
3/5/2007
Very good. I found 15 minutes was not quite long enough in the oven and my meat was stil quite raw. I went 20 minutes but unless you like your beef still bleeding, I'd go as long as 30minutes ...
2/27/2006
I thought this meal was REALLY good, simple, easy to follow, and worthy of beef tenderloin. LOVE the 'shrooms! Thanks for sharing such a delicious and simple recipe!
8/31/2008
This beef recipe is delicious. My DH and I both loved it. I had 1 pound of beef tenderloin that I cut up into medallions myself. This is a cheaper way to go. I also only had 1/2 oz of dried porc...