Beef tenderloin with mushrooms
Description
The recipe won't take much time. Traditionally, beef or pork tenderloin is served with fresh vegetables, herbs, and a side dish. In this case, the side dish is mushrooms, which, surprisingly, go very well with beef. The meat is seared on both sides until golden brown, then the mushrooms are prepared. Serve the tenderloin with mushrooms hot. Enjoy your meal. Serve hot.
Instructions
- 1
Step 1
1. Langue is a thin piece of meat shaped like a tongue. It can be made from beef, pork, turkey, or even chicken fillet. In our case, it's beef. Additionally, I decided to enhance the dish with mushrooms, which in this case serve as a side dish.
- 2
Step 2
2. For preparing the languettes, we will need the tender part of beef. Cut it into pieces no thicker than 1 centimeter. Lightly pound the cut pieces, then season with salt and pepper.
- 3
Step 3
3. Sear the languettes in vegetable oil on a well-heated frying pan.
- 4
Step 4
4. Fry on both sides until golden brown, then transfer to a plate and proceed to the mushrooms.
- 5
Step 5
5. Cut the mushrooms into 4-6 pieces. Sauté them the same way as the fillets—using vegetable oil.
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Step 6
6. Place the prepared beef fillet and mushrooms on a serving dish. If desired, serve with fresh vegetables or a side of potatoes.