Beef Strindberg

Name: Beef Strindberg
Ingredients: 12 1/2-inch thick skinned beef tenderloin medallions from the center cut; salt; crushed white peppercorns; 1 c. finely chopped parsley; 4 Tbsp. Coleman's English mustard, worked into a paste with dark beer; 1 c. sliced mushrooms; 1 c. Chardonnay; 1 c. heavy whipping cream; 3 Tbsp. olive oil; 1 1/4 Tbsp. butter

10 ingredients

6 steps

Ingredients

12 1/2-inch thick skinned beef tenderloin medallions from the center cut
salt
crushed white peppercorns
1 c. finely chopped parsley
4 Tbsp. Coleman's English mustard, worked into a paste with dark beer
1 c. sliced mushrooms
1 c. Chardonnay
1 c. heavy whipping cream
3 Tbsp. olive oil
1 1/4 Tbsp. butter

Directions

1

Marinate beef with mustard. Sprinkle with salt and crushed peppercorns. Work finely chopped onions into tenderloin on both sides.
2

Heat a large skillet to 450° to 500° and add olive oil. Quickly sear meat on both sides so onions are golden brown. Remove tenderloin and arrange on plates (three to a plate).
3

Add butter to skillet, then add the mushrooms and saute to a light golden brown.
4

Add Chardonnay and reduce slightly.
5

Add cream and stir in fast.
6

Then sprinkle with parsley. Pour sauce over beef, which has been kept warm in the oven.