Pan Roast Beef Tenderloin with a Mushroom Cream Sauce

Recipe by CountryLady
READY IN: 40mins




  • In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
  • Season the beef tenderloin with salt and pepper and add to pan.
  • Add the clove of garlic and sprig of fresh thyme.
  • Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
  • To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
  • Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
  • 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.
  • Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
  • Season with salt and pepper and keep sauce warm on one side.
  • 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.
  • Sauté in a splash of olive oil and butter.
  • Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
  • Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
  • Sprinkle with chopped parsley and serve.