Beef tenderloin with truffled mushroom sauce
Perfectly cooked beef tenderloin / beef fillet in creamy truffled mushroom sauce scented with thyme is an easy, showstopper meal.
Servings 4
Calories 425kcal
Ingredients
- 800 g (1.7lb) beef tenderloin (4 x 200g/7oz steaks)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 2 tsp fresh thyme leaves
For the truffled mushroom sauce
- 2 tbsp olive oil
- 250 g (½lb) mushrooms sliced
- 4 garlic cloves crushed/sliced
- 4 fresh thyme sprigs
- 2 cups cream
- 1-2 tsp truffle oil
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- Slice the beef tenderloin/fillet into medallions (or have your butcher do it for you).
- Drizzle each steak with olive oil and season generously with salt, pepper and fresh thyme.
- Heat a large, deep pan over high heat and add the meat. Cook each fillet to your preference. I like it medium rare so I cook it 4-5 minutes per side.
- Remove from the pan and place on a plate to rest while you make the sauce.
- In the same pan you cooked the meat, add a splash of olive oil then add the mushrooms, garlic and thyme.
- Cook until the mushrooms are golden brown then pour in the cream, lemon juice and truffle oil. Season with salt and pepper.
- Simmer for a few minutes until the sauce coats the back of a spoon.
- Add the steaks back into the pan along with any resting juices. Cook for another 2-3 minutes to warm the steaks through then serve.
Nutrition
Calories: 425kcal | Carbohydrates: 5g | Protein: 37g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 162mg | Sodium: 688mg | Potassium: 800mg | Fiber: 1g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 3mg
