Beef Tenderloin with Mushroom Sauce

Name: Beef Tenderloin with Mushroom Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 Minutes
Yield: 7 servings

With

30 minutes

30minutes

7 people

Expensive

Ingredients 15 items

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

How to prepare

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.

Phytonutrients, you hear about them but do you know what are they are? They are natural compounds found in plant foods which have antioxidants properties, meaning they can help prevent some diseases and keep your body working properly.

Why add bay leaves to this recipe?

Not only do bay leaves add a special strong aroma to your dish, but they're also rich in healthy phytonutrients.