March 05, 2012

Creamy Beef Tenderloin Strips

Dinner for two? Try this tasty recipe.

(2 servings / 30 min.)
600 lbs. beef tenderloin cut into large strips
salt, pepper and paprika to taste
3 crushed garlic cloves
1 tsp. olive oil
½ cup red wine
½ onion, chopped
1 cup sliced mushrooms
½ tsp butter
½ tsp all-purpose flour
½ cup chopped green onions (or chives)

1 - After cut meat into strips, season with salt, pepper, paprika and garlic. Let it rest in a bowl while you cut and separate the other ingredients.
2 - Heat olive oil in a large saucepan and place the strips of meat. Let them brown for 3 minutes, turn, leave for 3 more minutes.
3 - Remove the meat from pan and set aside.
4 - Back to the pan, add onion and cook until it gets translucent.
5 - Put mushrooms and saute for 2 minutes.
6 - Add wine and butter, mix.
7 - Once it begins to boil, lower the heat and sprinkle the flour, stirring well to avoid lumps. Mix for about 5 minutes.
8 - When sauce is creamy, taste it and add salt and pepper, if necessary.
9 - Put the meat back into the pan, to warm up.
10 - Turn off the heat and add green onions.

  • Change the beef tenderloin for Top Sirloin or Trip-Tip.
  • If you prefer chicken, use chicken breast strips and white wine instead of red.
  • Green salad and mashed potatoes are good sides for this dish.
  • Another option: rice (white, whole or Greek) and green salad.

Original recipe (in Portuguese): Filé Mignon Cremoso.

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