choose your personal experience
Trim the tenderloin if purchased in one piece and cut into medallions about 2cm thick.
Mix the 2 MAGGI Less Salt Chicken Stock cubes with the water, diced carrots, celery, thyme sprigs and bay leaves; boil then take out the herbs and blend all.
Sauté onions and sugar with canola oil until golden brown then add mushrooms and crushed black pepper. Cook for around 10 minutes.
Add the chicken stock and cook until you have a smooth sauce. Take out and whisk with the butter.
Heat the pan or the grill, and then brown the medallions to the desired doneness.
Place a medallion in the center of each plate, the mushroom on top, and another medallion on top of them.
Pour the butter sauce over before serving.
Per Portion of 300g
Recipe Beef Tenderloin with Mushroom Sauce | Nestlé Family ME
There are currently no reviews for this product. To be the first to review this product, Login or Register
More | 0 Reviews
Click on the menu icon to open and browse the site menu.
You can click on it from any page.
You can change how you view the site by clicking on the List icon as shown. You
are now in the Grid view.