Main
Beef Tenderloin with Mushroom Sauce
Grilled tenderloin served with a mushroom sauce made separately with milk, cream and soy sauce.
- Servings
- serves 2
- Pan used
- Grill Pan 26×32 and Cast Iron Pan 26
Ingredients
- 4 beef tenderloin slices, about a finger thick
- 1 onion
- A few mushrooms, sliced
- 1 dessertspoon flour
- 1 Turkish water glass of milk
- 1 Turkish water glass of cream
- 2 dessertspoons soy sauce
- 1 dessertspoon dried thyme
- Butter and olive oil
- Parsley, salt and black pepper
Method
- Chop the onion and slice the mushrooms. Melt butter in the flat pan and sauté the onion and mushrooms until softened.
- Stir in the flour. Gradually add the milk, stirring to prevent lumps, then add the cream and cook until the sauce thickens.
- Add thyme, pepper and soy sauce. Taste before adding salt. Take off the heat and stir in chopped parsley.
- Preheat the grill pan over medium-high heat. Pat the beef dry and coat with olive oil, salt and pepper.
- Cook the first side for about 2 minutes, then turn onto a hot, unused part of the pan. Cook the other side, adjusting the time to the thickness and desired doneness.
- Rest briefly and serve with the mushroom sauce.
