Tenderloin with mushrooms and truffle is very simple. There is nothing quite like beef and truffle gravy, especially when served over a pile of mashed potatoes. This recipe is simple, yet totally satisfying, and is one of my favorite dinners during the cold months.
Tenderloin with mushrooms and truffle is an easy-to-make comfort food classic and the perfect dinner option that will appeal to the whole family. I like to use cremini mushrooms for this dish, but champignon mushrooms will work just in time too. You can save a few minutes of prep time by purchasing a container of pre-sliced mushrooms.
Ingredients
- 1beef fillet
- 4 tablespoonsolive oil
- 15 ouncesmushroom
- 11/4 cupwhite wine
- 11/2 cupbeef broth
- 4 tablespoonstruffle (crema)
- salt
- pepper
Tools
- 1 Baking Tray
- 1 Pan
- 1 Knife
- 1 Chopping Board
Preparation
Heat the oven to 200 ° C. Season the fillet of mazno with salt and pepper on the outside. Arrange it on a rack placed inside a baking sheet. Roast for 25-30 minutes or until a meat thermometer inserted in the center of the thickest part registers 48 ° C rare. Meanwhile, prepare the mushrooms. Clean the mushrooms and slice them not too thin. In a large skillet, heat the oil over medium heat, add the peeled garlic. Add the mushrooms and cook over high heat. After 5 minutes, blend with the white wine and wait for the alcohol to evaporate. Season with salt and pepper. Add the broth and cook for 10 minutes. Add the truffle cream and cook for 5 minutes. Remove the beef tenderloin from the oven, wrap in paper and let it rest for 5 minutes. Cut into thick slices and arrange on a serving dish and serve with the mushroom sauce.
Cook’s Tips
If you don’t like it rare, continue cooking, measuring 51-53 ° C for medium blood, 54-57 ° C for medium-sized and 63 ° C or higher for well-cooked with a thermometer.
Recipe variations
You can choose any type of mushrooms you like.
