Beef Tenderloin with Mushroom Sauce

Trim the tenderloin if purchased in one piece and cut into medallions about 2cm thick.

Mix the 2 MAGGI® Chicken Bouillon Less Salt cubes with water, diced carrots, celery, thyme sprigs and bay leaves. Boil, 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 mins.

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 done-ness.

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.