Beef Tenderloin in Creamy Porcini Sauce

Name: Beef Tenderloin in Creamy Porcini Sauce
Total time: 45
Yield: 6
Ingredients: 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

Recipe by Cynthia Russell from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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1 ounce dried porcini mushrooms
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1 cup hot water
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2 tablespoons butter
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6 tablespoons olive oil, divided
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1 small red onion, finely chopped
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1 teaspoon finely minced garlic

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1 cube beef bouillon
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salt and black pepper to taste
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½ cup heavy cream
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2 pounds new potatoes
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2 pounds beef tenderloin medallions
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½ teaspoon crushed dried thyme

Instructions

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.