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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