Meats, Sauces & Dips
Tenderloins with Balsamic Portobello Cream Sauce

Tenderloins with Balsamic Portobello Cream Sauce

Balsamic Cream Sauce Ingredients

  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 cup heavy cream
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon course ground black pepper
  • Pinch dried basil
  • 2 teaspoons plus 1 teaspoon balsamic glaze

Ingredients

  • 5 ounces (2 cups) sliced portobello mushrooms
  • Six 2 1/2-ounce beef tenderloin filets

Directions

  • Dry brine the tenderloin filets then sear to 135
  • Saute the mushrooms with a neutral oil until crispy and cooked
  • Make the sauce by placing all the ingredients in a sauce pot and cooking down until desired flavor is achieved; I adjusted the Parmesean Cheese and Balsamic Glaze towards the end to make it more tart or salty.

Note: Serve with Mashed Potatoes and String Onion Rings as optional.

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