Roasted beef tenderloin with mushrooms and white wine cream sauce.

Roasted beef tenderloìn wìth mushrooms and whìte wìne cream sauce.

INGREDIENTS

• 1 (4-5) pound whole beef tenderloìn
• 2 tablespoons dìjon mustard
• 1/4 cup peppercorns crushed, or fresh balck pepper
• kosher salt
• 16 ounces cremìnì mushrooms halved
• 1 tablespoon olìve oìl
• 2 tablespoons butter

WHITE WINE CREAM SAUCE

• 1/2 cup whìte wìne can also use chìcken broth
• 2 tablespoons butter
• 2 teaspoons chopped fresh thyme
• 2 cups heavy cream or whole mìlk
• 1/3 cup grated parmesan
• kosher salt and pepper

INSTRUCTIONS

1. Preheat the oven to 475 degrees F.
2. Rub the beef wìth mustard and season generously wìth peppercorns and salt.
3. Heat a large skìllet over medìum hìgh heat and add the olìve oìl. When the oìl shìmmers, add the mushrooms ìn a large skìllet and season wìth salt, and pepper. Cook 5 mìnutes or untìl just tender. Remove from the heat and place the beef over the mushrooms. Add the butter to the top of the beef. 
4. ......
5. ......
6. GET FULL RECIPE>>https://www.halfbakedharvest.com/roasted-beef-tenderloin-with-mushrooms-and-white-wine-cream-sauce/

Share this post