Beef Fillet with Mushrooms in a Creamy Sauce

Beef in a creamy sauce with mushrooms is a classic of French cuisine. For the perfect dish, be sure to use the tenderloin. Only this portion roasts quickly and remains juicy.

Ingredients

• 4 beef tenderloin medallions, 180 g each
• 500 g champignons
• 1 tsp dried thyme or 5 sprigs fresh
• 125 ml dry red wine
• 350 ml beef broth
• 125 ml heavy cream
• 4 tbsp. l. butter
• 2 tbsp. l. olive oil
• 1 small onion
• 4 cloves of garlic
• salt, freshly ground black pepper

Directions

1. Cut the mushrooms into thin slices. Peel the onion and garlic, cut the onion into half rings, chop the garlic.
2. Preheat a skillet over medium heat, add 2 tbsp. l. butter, pour in 1 tbsp. l. olive. Add mushrooms to the pan and fry for 5 minutes. Then put the onion, after 5 minutes. - garlic and thyme, season with salt and pepper, cook for 2 more minutes. and transfer to a plate. Dry the pan with a paper towel.
3. Blot the fillets with paper towels and season with salt and pepper on all sides. Heat the remaining butter and olive oil in a skillet, add the fillets and fry for 3-5 minutes. on each side over medium heat. Transfer steaks to a plate and cover with foil, keep warm.
4. Pour the wine into a frying pan and boil it in half, scraping the fried meat juices from the bottom. Pour in the broth and cook in half. Add the cream, bring to a boil and simmer for 2-3 minutes, until the sauce thickens slightly.
5. Return the mushrooms and meat to the pan and heat together for 2 minutes. Try, if necessary, add a little more salt and pepper.