Beef Tenderloin is a tender cut of meat, but can be lacking in depth of flavor. This recipe calls for a hot a fast grilled tenderloin served in a fantastic creamy mushroom sauce.
See Also
Mustard Beef Tenderloin
Traditional Chateaubriand
Steak with Olive and Stilton Cheese Sauce
Ingredients
- 4 6-8 ounce/170-220 g beef tenderloin steaks
- 1 teaspoon sea salt
- 1 teaspoon coarse ground black pepper
- for sauce
- 7 ounces/200 g cream cheese
- 1/2 medium onion, finely chopped
- 2 tablespoons/30 mL half & half
- 8 cremini mushrooms, cleaned and sliced
- 2 cloves garlic
- 2 tablespoons/30 mL flat lead parsley, roughly chopped
- 2 teaspoons/10 mL fresh ground black pepper
- 1 tablespoon/15 mL olive oil
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Preparation
Preheat grill for medium-high heat.
In a medium skillet, heat oil and add chopped onions. Cook for 1 minute. Add mushrooms and saute for 3-4 minutes. Add garlic to the skillet and cook one minute. Remove from heat.
In a medium saucepan combine cream cheese, half & half, and pepper. Blend well. Cook over medium heat until the mixture is smooth. Add cooked mushroom, onion, and garlic to mixture. Keep warm.
Place steaks on grill and cook until done, about 5 minutes per side. Pour cheese sauce over steaks, top with chopped parsley and serve.
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