Pan Roast Beef Tenderloin with a Mushroom Cream Sauce

Jun 08, 2023June 8, 20230 2
Pan Roast Beef Tenderloin with a Mushroom Cream Sauce for a hearty dinner
in Main

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 dash olive oil
1 teaspoon butter
2 beef tenderloin
salt and pepper
1 clove garlic
1 sprig thyme
6 tablespoons cognac ( or white wine )
1/4 cup chicken broth
3/4 cup 35 % cream
1 cup of assorted mushroom
chopped parsley

Nutrision Information

Servings Per Recipe
2-4
Calories
665
Sugar
3g
Fat
49g
Pan Roast Beef Tenderloin with a Mushroom Cream Sauce is a classic dish that is perfect for a special occasion or a cozy dinner at home. The beef tenderloin is a cut that is both tender and flavorful, making it a popular choice for meat lovers. The addition of the creamy mushroom sauce adds richness and depth of flavor to the dish, blending well with the mild taste of the beef. The cognac in the recipe gives a slight kick to the dish, making it all the more indulgent. Serve the beef tenderloin with a side of mashed potatoes or a baked potato and some steamed vegetables for a complete meal.

Instructions

1.Preheat the oven to 375°F.
2.Heat a large oven-safe skillet over high heat. Add olive oil and butter.
3.Season the beef tenderloins with salt and pepper. Once the butter is melted, add the beef tenderloins and sear until browned on all sides, about 10 minutes.
4.Add garlic and thyme to the skillet. Remove the skillet from heat and add cognac. Return the skillet to the stove and let it cook for a minute until the cognac is reduced by half.
5.Transfer the skillet to the oven and roast the tenderloins for about 15 minutes or until your desired level of doneness. For medium-rare, cook until the internal temperature reaches 120°F using a meat thermometer.
6.Remove the skillet from the oven and let the beef rest for 10 minutes before slicing.
7.Meanwhile, in a separate skillet, sauté the mushrooms until tender and brown. Remove from heat and set aside.
8.Add chicken broth to the skillet used to cook the beef. Simmer on low heat and scrape off any bits from the skillet. Add cream and stir until well blended. Simmer until the sauce has thickened, about 6 minutes.
9.Add the sautéed mushrooms and chopped parsley to the cream sauce. Serve the sliced beef tenderloin with the mushroom cream sauce on top.

PROS

The beef tenderloin is a tender and flavorful cut of meat.
The sauce is rich and creamy with the addition of mushrooms and cognac.
This dish is perfect for a festive dinner party or date night at home.

CONS

Beef tenderloin can be expensive and the cooking process requires some skill to achieve a perfect result.
The cream sauce is high in fat and calories.

HEALTH & BENEFITS

Beef tenderloin is a good source of protein and iron. The mushrooms in the cream sauce are low in calories and high in nutrients, including vitamins B and D. However, the cream in the sauce is high in fat and should be consumed in moderation as part of a balanced diet.

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