Beef Tenderloin with Mushroom Cream Sauce and Roasted Potatoes

Ingredients

• 2 steaks (6 oz each) beef tenderloin steaks
• 1 lb baby potatoes
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 8 oz mushrooms
• ½ cup heavy cream
• 2 tbsp fresh parsley

Instructions

1. 1

   Preheat oven to 425°F. Halve the 1 lb baby potatoes and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast until golden and tender, about 25 minutes.

2. 2

   Pat the 2 beef tenderloin steaks dry and season both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper.

3. 3

   Heat 1 tbsp olive oil in a skillet over medium-high. Add the steaks and sear until browned and cooked to your liking, about 4 minutes per side for medium-rare. Transfer to a plate and rest.

4. 4

   Reduce heat to medium. Add the remaining 1 tbsp olive oil and the 8 oz sliced mushrooms. Cook until browned and their liquid has evaporated, about 6 minutes.

5. 5

   Pour in the 1/2 cup heavy cream and stir, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes. Stir in 1 tbsp chopped parsley.

6. 6

   Slice the rested steaks and serve with the roasted potatoes and mushroom sauce. Garnish with the remaining 1 tbsp parsley.

7. 7

   Let the steaks rest for 5 minutes before slicing to keep them juicy.

Tools you’ll need

• baking sheet
• skillet
• knife
• cutting board

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