Steps to Prepare Risotto Ai Funghi Porcini Surgelati

Beef Tenderloin In Creamy Porcini Sauce

Mettelelo a soffriggere delicatamente in padella con.

Recipe Summary Beef Tenderloin In Creamy Porcini Sauce

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

Ingredients | Risotto Ai Funghi Porcini Surgelati

1 ounce dried porcini mushrooms

1 cup hot water

2 tablespoons butter

6 tablespoons olive oil, divided

1 small red onion, finely chopped

1 teaspoon finely minced garlic

1 cube beef bouillon

salt and black pepper to taste

½ cup heavy cream

2 pounds new potatoes

2 pounds beef tenderloin medallions

½ teaspoon crushed dried thyme

Directions

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

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.

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.

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

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.

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

Info | Risotto Ai Funghi Porcini Surgelati

prep: 30 mins cook: 15 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Beef Tenderloin In Creamy Porcini Sauce

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