• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beef Tenderloin in Cream & Mushroom Sauc

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2/3 lb Fresh mushrooms; sliced
  • 4 tb Minced green onions
  • 4 tb Butter
  • 1/2 ts Salt
  • 1/8 ts Freshly ground pepper
  • 2 1/2 -(up to)
  • 3 lb Tenderloin of beef; cut in
  • -1/2 inch slices
  • 4 tb Butter
  • 1/3 c Madeira wine
  • 3/4 c Beef bouillon
  • 1 1/4 c Whipping cream
  • 2 1/4 ts Cornstarch
  • Salt
  • Pepper
  • 2 tb Butter
  • Parsley
  • Cooked rice or noodles


Saut”š mushrooms and green onions in 4 Tablespoons butter for 5 minutes
until lightly browned. Season with salt and pepper and set aside. Heat 4
Tablespoons butter in a large skillet until foamy. When foam begins to
subside, saut”š beef on both sides until brown and medium rare. Set beef
aside and keep warm. Add wine and bouillon to pan and boil rapidly,
scraping the pan and reducing juices to 1/3 cup. Combine cornstarch and
cream. Whisk in the cream and cornstarch mixture and simmer briefly. Add
mushrooms and simmer 1 minute longer. Add salt and pepper to taste. Add
beef and any collected juices to cream sauce and baste beef with sauce.
Cover and heat on very low heat for 3 to 4 minutes. Add 2 Tablespoons of
butter, a little at a time, and blend well. Garnish with parsley and serve
over rice or noodles. Yield: 6 servings.

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