Beef medallions with mushroom sauce

2 servings

35 minutes

Beef medallions with mushroom sauce embody the elegance of French cuisine. The tender and juicy beef tenderloin is marinated, enriching its flavor with the aromas of thyme and balsamic vinegar. The mushroom sauce, made from oyster and champignon mushrooms, reveals a creamy texture of sour cream and a refined hint of truffle oil. Every detail of this dish is well thought out: caramelized vegetables, the tenderness of seared meat, and a rich sauce create a harmony of flavors. The dish is perfect for a festive dinner or romantic evening, as its sophistication delights not only the palate but also captivates with its presentation.

Energy value per serving

• Calories: 853.2
• Proteins: 41.6g
• Fats: 68.5g
• Carbohydrates: 18.9g

Ingredients

• Beef tenderloin: 380 g
• Oyster mushrooms: 60 g
• Balsamic vinegar: 10 ml
• Carrot: 80 g
• Onion: 70 g
• Champignons: 90 g
• Sour cream: 90 g
• Truffle oil: 1 ml
• Garlic: 2 clove
• Thyme: 3 g
• Butter: 50 g
• Sugar: 2 g
• Shallots: 50 g
• Olive oil: 20 ml
• Water: 50 ml

Cooking steps

1. Chop the carrots and onion coarsely, finely chop the shallots, crush and peel the garlic.

   Required ingredients:

   • Carrot: 80 g
   • Onion: 70 g
   • Shallots: 50 g
   • Garlic: 2 cloves

2. Cut the meat into 1 cm pieces, season with salt and pepper, add 2 tablespoons of olive oil, balsamic vinegar, hand-torn thyme, carrot, onion, mix, and let marinate in the fridge for 15 minutes.

   Required ingredients:

   • Beef tenderloin: 380 g
   • Olive oil: 20 ml
   • Balsamic vinegar: 10 ml
   • Thyme: 3 g
   • Carrot: 80 g
   • Onion: 70 g

3. Cut the champignons into 4 pieces, trim the roots of the oyster mushrooms, and tear large oyster mushrooms by hand.

   Required ingredients:

   • Champignons: 90 g
   • Oyster mushrooms: 60 g

4. Melt the butter and sauté finely chopped shallots over medium heat for 2 minutes, add mushrooms and sauté for another 2 minutes, stirring, reduce heat, add sour cream, sugar, half the garlic, 50 ml of water and simmer for 5 minutes, season with pepper and salt, remove from heat, pour in truffle oil, and mix.

   Required ingredients:

   • Butter: 50 g
   • Shallots: 50 g
   • Champignons: 90 g
   • Oyster mushrooms: 60 g
   • Sour cream: 90 g
   • Sugar: 2 g
   • Garlic: 2 cloves
   • Water: 50 ml
   • Truffle oil: 1 ml

5. Heat the pan and fry the medallions on high heat for 2 minutes on one side, flip them over, add the vegetables they were marinated with, and fry together for another 3 minutes.

   Required ingredients:

   • Beef tenderloin: 380 g
   • Carrot: 80 g
   • Onion: 70 g

6. Transfer the meat to a plate, add garlic to the vegetables, and fry on low heat for another 4 minutes.

   Required ingredients:

   • Garlic: 2 cloves

7. Place the meat on a plate, drizzle with sauce on top, arrange the vegetables beside it, and serve.