• 6servings
  • 15minutes
  • 560calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ounce dried porcini mushrooms

  2. 1 cup hot water

  3. 2 tablespoons butter

  4. 6 tablespoons olive oil, divided

  5. 1 small red onion, finely chopped

  6. 1 teaspoon finely minced garlic

  7. 1 cube beef bouillon

  8. salt and black pepper to taste

  9. 1/2 cup heavy cream

  10. 2 pounds new potatoes

  11. 2 pounds beef tenderloin medallions

  12. 1/2 teaspoon crushed dried thyme

Instructions Jump to Ingredients ↑

  1. In a small bowl, soak dried mushrooms in hot water.

  2. Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.

  3. Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.

  6. Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.


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