Beef Fillet With Milk and Truffle Cream

Juicy, tender beef tenderloin is always a showstopper meal. As perfect for a celebration meal as it is for a quick weeknight dinner. The mushroom sauce is delicious with the beef and will be a hit with your guests.

Ingredients

Full beef tenderloin recipe with instructions can be found in the recipe card below.

• Beef tenderloin / Beef fillet.
• Olive oil.
• Butter.
• Salt and black pepper.
• Fresh thyme.Other herbs like rosemary and sage are good substitutes.
• Mushrooms. I used portabellini/chestnut mushrooms but you can use any variety.
• Garlic.
• Cream.
• Truffle oil.
• Lemon juice.

How to make beef tenderloin with mushroom sauce

1. Cook the beef: Cut any excess fat or silverskin off the whole tenderloin. Slice into medallions (or have your butcher do it for you) with a sharp knife. Drizzle each steak with olive oil and season generously with salt, pepper and fresh thyme. Heat a large, deep pan or skillet over high heat and add the meat. Allow the steak to sear in the hot pan. Cook beef tenderloin to your preference. I like it medium-rare so I cook it 4-5 minutes per side until a deep brown crust forms. If you prefer a medium steak, cook for 5-6 minutes per side. Remove from the pan and place on a plate to rest while you make the sauce.
2. Make the truffled mushroom sauce: In the same pan you cooked the meat, melt a few tablespoons of butter then add the mushrooms, garlic and thyme. Cook over medium heat until the mushrooms are golden brown then pour in the cream, lemon juice and truffle oil. Season with salt and pepper. Simmer for a few minutes until the sauce coats the back of a spoon. Add the steaks back into the pan along with any resting juices. Cook for another 2-3 minutes to warm the steaks through then serve.

How long to cook beef fillet

For a more precisely cooked steak, use a meat thermometer and insert it into the thickest part of the meat to take the internal temperature.

• Medium rare: 57ºC/135ºF.
• For Medium: 63ºC/145ºF.
• Medium well: 66 ° C/ 150°F. If you prefer medium-well or well-done meat, I would suggest placing the meat in the oven to cook for a few minutes. This will prevent the meat from burning on the stove and will roast beef tenderloin to your preferred doneness.
• Well done: 71 ° C/160°F.

What to serve with beef tenderloin

1. Sour cream cheddar mashed potatoes
2. 10-minute lemon garlic sautéed broccolini
3. Bacon garlic sautéed green beans

Beef tenderloin recipes

1. Rosemary-crusted beef fillet with horseradish cream
2. Easy Steak Tagliata

• 800 g (1.7lb) beef tenderloin (4 x 200g/7oz steaks)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 2 tsp fresh thyme leaves

For the truffled mushroom sauce

• 2 tbsp olive oil
• 250 g (½lb) mushrooms sliced
• 4 garlic cloves crushed/sliced
• 4 fresh thyme sprigs
• 2 cups cream
• 1-2 tsp truffle oil
• 1 tsp lemon juice
• salt and pepper to taste

• Slice the beef tenderloin/fillet into medallions (or have your butcher do it for you).

• Drizzle each steak with olive oil and season generously with salt, pepper and fresh thyme.

• Heat a large, deep pan over high heat and add the meat. Cook each fillet to your preference. I like it medium rare so I cook it 4-5 minutes per side.

• Remove from the pan and place on a plate to rest while you make the sauce.

• In the same pan you cooked the meat, add a splash of olive oil then add the mushrooms, garlic and thyme.

• Cook until the mushrooms are golden brown then pour in the cream, lemon juice and truffle oil. Season with salt and pepper.

• Simmer for a few minutes until the sauce coats the back of a spoon.

• Add the steaks back into the pan along with any resting juices. Cook for another 2-3 minutes to warm the steaks through then serve.

Calories: 425 kcal | Carbohydrates: 5 g | Protein: 37 g | Fat: 29 g | Saturated Fat: 15 g | Cholesterol: 162 mg | Sodium: 688 mg | Potassium: 800 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 653 IU | Vitamin C: 5 mg | Calcium: 84 mg | Iron: 3 mg

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Source: https://simply-delicious-food.com/beef-tenderloin-with-truffled-mushroom-sauce/

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