September 19, 2014
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A smooth and creamy sauce with melt in your mouth beef tenderloin. This is always a winner. Try it, I’m sure your family will love it, too. Happy cooking!

calderon 2

Beef Tenderloin with a Mushroom Cream Sauce


  • 1 dash olive oil
  • 1 teaspoon butter
  • 2 (6 ounce) beef tenderloin
  • salt and pepper
  • 1 clove garlic
  • 1 sprig thyme
  • 6 tablespoons cognac (or white wine)
  • 1/4 cup chicken broth
  • 3/4 cup cream
  • 1 cup of assorted mushroom (I used canned button mushrooms)
  • chopped parsley


  1. In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
  2. Season the beef tenderloin with salt and pepper and add to pan.
  3. Add the clove of garlic and sprig of fresh thyme.
  4. Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
  5. To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
  6. Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
  7. Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
  8. Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
  9. Season with salt and pepper and keep sauce warm on one side.
  10. Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.

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