- 1200 g beef tenderloin
- For the sauce:
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 liter Water
- 2 Carrots
- 2 sticks Celery
- 8 sprigs fresh thyme
- 4 Bay leaves
- 2 Onions
- 1 teaspoon Brown sugar
- 1 tablespoon Canola oil
- 500 g Porcini mushroom
- 500 g white mushrooms
- 1 pinch ground black pepper
- 1 tablespoon butter
Beef Tenderloin with Mushroom Sauce
INGREDIENTS
Beef Tenderloin with Mushroom Sauce with
Beef Tenderloin with Mushroom Sauce with 
- 1200 g beef tenderloin
- For the sauce:
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 liter Water
- 2 Carrots
- 2 sticks Celery
- 8 sprigs fresh thyme
- 4 Bay leaves
- 2 Onions
- 1 teaspoon Brown sugar
- 1 tablespoon Canola oil
- 500 g Porcini mushroom
- 500 g white mushrooms
- 1 pinch ground black pepper
- 1 tablespoon butter
NUTRITIONAL INFORMATION
Beef Tenderloin with Mushroom Sauce with
Beef Tenderloin with Mushroom Sauce with
- Energy 464 (Kcal)
- Protein 54 (g)
- Carbohydrate 17 (g)
- Total Fat 20 (g)
HOW TO PREPARE
Beef Tenderloin with Mushroom Sauce with
Beef Tenderloin with Mushroom Sauce with
1
Trim the tenderloin if purchased in one piece and cut into medallions about 2cm thick.
2
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.
3
Sauté onions and sugar with canola oil until golden brown then add mushrooms and crushed black pepper. Cook for around 10 minutes.
4
Add the chicken stock and cook until you have a smooth sauce. Take out and whisk with the butter.
5
Heat the pan or the grill, and then brown the medallions to the desired doneness.
6
Place a medallion in the center of each plate, the mushroom on top, and another medallion on top of them.
7
Pour the butter sauce over before serving.
REVIEWS
Beef Tenderloin with Mushroom Sauce with
