Beef Tenderloin with Mushroom Sauce

Ingredients

• 2 filets (6 oz each) beef tenderloin steaks
• 8 oz, sliced mushrooms
• ½ cup heavy cream
• 2 tbsp balsamic reduction
• 2 tbsp olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Pat the 2 beef tenderloin filets dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat until shimmering.

2. 2

   Sear the steaks for 3-4 minutes per side for medium-rare, until a brown crust forms. Transfer to a plate and let rest while you make the sauce.

3. 3

   Reduce heat to medium and add the remaining 1 tbsp olive oil. Add the 8 oz sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, about 5-7 minutes.

4. 4

   Pour in the 1/2 cup heavy cream and stir, scraping up any browned bits. Simmer until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper.

5. 5

   Spoon the mushroom sauce over the rested steaks and drizzle with the 2 tbsp balsamic reduction. Sprinkle with red pepper flakes if desired.

Tools you’ll need

• skillet
• spatula
• cutting board
• knife

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