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Beef Tenderloin with Mushroom Sauce

Name: Beef Tenderloin with Mushroom Sauce
Prep time: 300 s
Cook time: 1800 s
Total time: 1800 s
Yield: 7
Cuisine: France
Ingredients: 1200 grams Beef tenderloin; 1 gram For the sauce:; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1000 milliliters Water; 2 Mediums Carrot cut into small pieces; 2 pieces Celery stick finely chopped; 8 sprigs Fresh thyme chopped; 4 pieces Spices bay leaf; 2 Mediums Onions finely chopped; 1 teaspoon Brown sugar; 1 tablespoon Canola Oil; 500 grams Porcini Mushroom; 500 grams Mushrooms chopped; 1 pinch Ground Black Pepper; 1 tablespoon Butter

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Pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal. Check out other recipes in MAGGI® Arabia for more home cooking inspirations

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 7 Portions +

Beef tenderloin

1200 grams Beef tenderloin

For the sauce:

1 gram For the sauce:

MAGGI® Chicken Bouillon Less Salt

2 cubes MAGGI® Chicken Bouillon Less Salt

Water

1000 milliliters Water

Carrot, cut into small pieces

2 Mediums Carrot, cut into small pieces

Celery stick, finely chopped

2 pieces Celery stick, finely chopped

Fresh thyme, chopped

8 sprigs Fresh thyme, chopped

bay leaves

4 pieces Spices, bay leaf

Onions, finely chopped

2 Mediums Onions, finely chopped

Brown sugar

1 teaspoon Brown sugar

Canola Oil

1 tablespoon Canola Oil

Porcini Mushroom

500 grams Porcini Mushroom

Mushrooms, chopped

500 grams Mushrooms, chopped

Ground Black Pepper

1 pinch Ground Black Pepper

Butter

1 tablespoon Butter

Beef Tenderloin with Mushroom Sauce

Nutritional Facts

23%

Daily Value

466

Kcal/serving

Nutri value

Carbohydrates	13.46 g
Energy	466.99 kcal
Fat	20.22 g
Protein	57.36 g
Fiber	3.29 g
Sodium	511.22 g
Sugar	5.66 g

Go to instructions

Instructions

7 Steps

30'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 7

Step 1

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

Check

2 of 7

Step 2

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.

Check

3 of 7

Step 3

Sauté onions and sugar with canola oil until golden brown. Then add mushrooms and crushed black pepper. Cook for around 10 mins.

Check

4 of 7

Step 4

Add the chicken stock and cook until you have a smooth sauce. Take out and whisk with the butter.

Check

5 of 7

Step 5

Heat the pan or the grill, and then brown the medallions to the desired done-ness.