Beef Medallions with Mashed Potatoes and Mushroom Sauce

Beef Medallions with Mashed Potatoes and Mushroom Sauce

45 min
Medium
1 serv.
402 g / 1 serv.

Rating

Average rating:—

Description

Juicy beef tenderloin medallions with creamy mashed potatoes and aromatic porcini mushroom sauce – a restaurant-quality dish for a home dinner.

  1. Cut the beef tenderloin across the grain into 3-4 cm thick medallions. Season with salt and pepper and leave at room temperature for 10 minutes.
  2. Peel the potatoes, cut into large cubes and boil in salted water until tender (about 20 minutes).
  3. Wash the porcini mushrooms and cut into thin slices. Finely chop the quarter of an onion.
  4. Heat a frying pan with half of the olive oil over high heat. Sear the medallions for 2-3 minutes on each side until golden brown. Reduce the heat and cook to the desired doneness (another 3-5 minutes). Wrap in foil to rest.
  5. In the same pan, sauté the onion in the remaining oil until translucent, add the mushrooms and cook for 5-7 minutes until the liquid evaporates. Pour in 50 ml of water, add a pinch of salt and half of the butter. Simmer for 3-4 minutes until thickened.
  6. Drain the cooked potatoes, add the hot milk and the remaining butter. Mash until smooth and creamy.
  7. Place the mashed potatoes on a plate, arrange the medallions next to them and drizzle with the mushroom sauce.
517
129 kcal / 100 g
kcal
36.1 g
9.0 g / 100 g
Protein
25.7 g
6.4 g / 100 g
Carbohydrates
30.3 g
7.5 g / 100 g
Fats