Beef Tenderloin with Mushrooms

Name: Beef Tenderloin with Mushrooms
Yield: 3 servings
Cuisine: American
Ingredients: 3 slices beef tenderloin; 7 oz sliced mushrooms (200 g); 1 onion; 3 cloves garlic; 1/4 cup dry white wine (60 ml); 1/4 vegetable bouillon cube; Salt and pepper, to taste; 1 tablespoon Worcestershire sauce; 1 teaspoon butter; Chopped parsley, to taste; 10 oz potatoes (300 g); 3 slices natural ham; 1 teaspoon oil

Silvi Aparicio @chili27

La Plata, Buenos Aires, Argentina

Beef tenderloin with mushrooms.

Silvi Aparicio @chili27

La Plata, Buenos Aires, Argentina

Beef tenderloin with mushrooms.

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Ingredients

3 servings

3 slicesbeef tenderloin
7 ozsliced mushrooms (200 g)
1onion
3 clovesgarlic
1/4 cupdry white wine (60 ml)
1/4vegetable bouillon cube
Salt and pepper, to taste
1 tablespoonWorcestershire sauce
1 teaspoonbutter
Chopped parsley, to taste
For the side
10 ozpotatoes (300 g)
3 slicesnatural ham
1 teaspoonoil

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Steps

1

Tie the beef medallions with kitchen twine to help them keep their shape while cooking. In a skillet with a little oil, sear the medallions for a few minutes until browned on all sides. Set them aside once seared.
2

In the same skillet without washing it (to keep the beef juices), add 1 teaspoon of butter and the onion, finely sliced. Once the onion starts to brown, add the mushrooms.
3

After sautéing for a few minutes, add the finely chopped garlic, Worcestershire sauce, parsley, white wine, and the bouillon cube dissolved in 1/2 cup hot water. Season with salt to taste. (I used a little truffle salt.)
4

Once the mixture has cooked for a few minutes and the liquid has reduced, return the beef medallions to the skillet to finish cooking to your preferred doneness. (I left them in for a short time because I like them medium-rare, but cook to your liking.)
5

For the side, I prepared potatoes (I used small red-skinned potatoes, unpeeled) cut into thin slices. Cook them in the air fryer with just 1 teaspoon of oil, and near the end, add strips of ham so they get crispy.
6

Remove the twine from the beef medallions and serve! I didn't add salt to the meat, just pepper and a little parsley.