Rating: 4.5 stars
30 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

cook:
15 mins
total:
45 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

560 calories; protein 30g; carbohydrates 30.7g; fat 35.3g; cholesterol 111.7mg; sodium 245.2mg. Full Nutrition
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