Recipe by Cynthia Russell
"This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!"
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dried porcini mushrooms
olive oil, divided
red onion, finely chopped
finely minced garlic
salt and black pepper to taste
beef tenderloin medallions
crushed dried thyme
I made this dish for Christmas Eve last year. The flavor was spectacular, but I will include some type of thickening agent next time as the sauce is on the thin side.
I guess I was expecting more from this dish. My husband and I are constantly trying to out do each other in the kitchen and this just didn't cut the 5 star quality that I was looking for.
An excellent dish! It proved convenient as well for dinner with friends. I made it in the morning till the point before you put it in the oven. I kept it in the fridge and then, while we were having a drink with appetizers at dinner, I put it in the oven for 20 minutes! If you like your meat well done though, you should leave it longer, maybe 30. The porcinis are delicious and the sauce didn't come out thin at all and I used light cream, not the thick kind. However, next time I think I will omit the stock cube as it takes away the totally 'home made' feel from the dish.
Thanks for a great recipe!
This was good. We used an obscene amount of garlic (that's how things are done in my house) and also alot of pepper. I also went overboard with the mushrooms, which may have given it a stronger flavor than it needed. The sauce did thin out a bit once it was in the oven with the tenderloins-I'm positive it will thicken with the leftovers. My picky seven year old who doesn't even like steak devoured it- and my husband loved it.We'll be making it again.
It took a bite of work but it was one of the best beef dishes we have ever made.
After reading several expert reviews, I used 3/4 oz. dried porcini mushrooms in 2/3 cup water, thickened sauce with roux, omitted cube, vidalia onion, and a splash of cabernet. Had 1 1/2 " medallions seared in pan and finished in oven without sauce on them uncovered for 15 minutes for medium rare. Served with sauce and garlic mashed potatoes. Absolutely delicious!!!!
I substitued fresh chanterelle mushrooms and the flavor was incredible. Also, I used Elk tenderloin, which, in my opinion, is far superior to beef.
Very good. I found 15 minutes was not quite long enough in the oven and my meat was stil quite raw. I went 20 minutes but unless you like your beef still bleeding, I'd go as long as 30minutes for a rare to med-rare piece of beef, depending on how thick your medallions are (mine were about 1 1/2 inches). Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Tenderloin in Creamy Porcini Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 560
** Calories from Fat: 318
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