Tenderloin a la creme


  • Tenderloin 2 pieces
  • Mushrooms pleurotus or white round 500 gr
  • Onion 1 item finely chopped
  • Garlic 2 cloves finely chopped
  • Heavy cream 400 ml
  • Salt - pepper
  • Olive oil 4 tablespoons


Ask your butcher to clean the fillets and cut the into round slices.In a nonstick frying pan bake the fillets on both sides for 3 minutes.Remove them from the frying pan and put them aside after seasoning slightly with salt and pepper.Peel the onion and the garlic and chop them finely.Cut the mushrooms into smaller pieces.In a frying pan heat the olive oil and at low heat add the onion and the garlic until sweat(not golden brown).Then add the mushrooms and stir slightly until tender.Add the pieces of the tenderloin fillets and the heavy cream.Season with salt and pepper,heat until the sauce thickens and they are ready to be served.


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