Pan Roast Beef Tenderloin with a Mushroom Cream Sauce

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Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.

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  • add   1 sprig thyme
  • add   salt and pepper
  • add   chopped parsley
  • add   1 cup of assorted mushrooms
  • add   3/4 cup 35% cream
  • add   1/4 cup chicken broth
  • add   1 teaspoon butter
  • add   1 dash olive oil
  • add   6 tablespoons cognac (or white wine)
  • add   1 clove garlic
  • add   2 (6 ounce) beef tenderloin


  1. In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
  2. Season the beef tenderloin with salt and pepper and add to pan.
  3. Add the clove of garlic and sprig of fresh thyme.
  4. Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
  5. To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
  6. Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
  7. Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
  8. Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
  9. Season with salt and pepper and keep sauce warm on one side.
  10. Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
  11. Sauté in a splash of olive oil and butter.
  12. Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
  13. Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
  14. Sprinkle with chopped parsley and serve.