Beef Tenderloin with Mushrooms

Description

Beef Tenderloin with Mushrooms - Authentic recipe from Portugal. Ready in 75 min. Try it now!

1. 1

   Cut 500 g beef tenderloin into medallions, season with salt and pepper. In a very hot pan with 3 tbsp olive oil, sear each side for 2–3 minutes (medium-rare). Remove and keep warm.

   ⏱️ approx. 12 min

   💡 Tip: Beef tenderloin is the noblest cut — sear briefly and at high heat, do not overcook. It is lean and will dry out with prolonged cooking. Medium-rare (55–58 °C) is ideal for flavour and juiciness.

2. 2

   In the cooking fat, sauté 1 diced onion and 2 garlic cloves. Add 250 g sliced mushrooms and fry until golden brown. Deglaze with 150 ml red wine and season with 1 tsp thyme.

   ⏱️ approx. 10 min

   💡 Tip: Fry the mushrooms at high heat until golden — let the water evaporate before adding the wine. The red wine gives the mushroom sauce depth and character.

3. 3

   Stir in 200 g cream and 50 g butter, then reduce briefly until the sauce is velvety. Adjust seasoning. Return the medallions to the sauce and warm through gently. Serve garnished with parsley.

   ⏱️ approx. 8 min

   💡 Tip: The cream makes the sauce mild and silky. Only warm the fillet briefly in the sauce — do not continue cooking. The meat juices released will enrich the sauce. Serve immediately.