Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce

Name: Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 340 grams beef fillet steaks (about each); 118 milliliters beef stock; 1 Tbsp canola oil; 1 Tbsp Dijon mustard; 1 Tbsp chopped fresh flat-leaf parsley; 2 servings Salt and coarsely ground black pepper; 118 milliliters red wine; 1 shallot, finely diced; 227 grams shiitake mushrooms, cleaned, stemmed and thinly sliced; 1 Tbsp cold unsalted butter

Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce is a gluten free and דל פחמימות, main course. This recipe serves 2. One portion of this dish contains approximately 35g of protein, 51g of fat, and a total of 686 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of butter, shallot, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat the oil in a skillet over high heat.

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Cooking Oil

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Frying Pan

Sprinkle the fillets with salt and pepper on both sides.

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Salt And Pepper

Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness.

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Frying Pan

Remove the fillets to a plate.

Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat.

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Frying Pan

Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated.

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Salt And Pepper

Mushrooms