Beef With Creamy Mushroom Sauce Food

BEEF IN CREAMY MUSHROOM SAUCE

Steps:

• On rack in broiling pan, broil tenderloin slices 2-4 inches from heat source, turning once until rare.
• While meat is broiling, in 9" skillet, heat margarine until bubbly and hot.
• Add onion and garlic, and saute until onion is translucent (about 2 minutes).
• Add mushrooms, and cook stirring occasionally for about 3 minutes.
• Sprinkle flour over vegetables and stir quickly to combine, gradually stir in broth.
• Add tomato paste and cook, stirring constantly until mixture is slightly thickened.
• Remove skillet from heat, and stir in yogurt, pepper and parsley.
• Add meat and cook just until heated through, do not boil.
• Serve over hot noodles or rice.

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Position rack in center of oven and preheat to 400F degrees.
• Heat oil in large skillet over high heat.
• Pat beef dry.
• Add to skillet and brown on all sides, turning frequently, about 7 minutes.
• Place rack in roasting pan.
• Transfer beef to rack.
• Roast about 25 minutes for rare, or longer, if desired.
• Pour oil from skillet.
• Add butter and melt over medium-low heat.
• Add shallots and saute 1 minute.
• Add mushrooms, tarragon and salt.
• Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
• Add wine and bring to boil.
• Boil uncovered until almost no liquid remains, about 2 minutes.
• Mix in 1 cup stock.
• Stir cornstarch and remaining ¼ cup stock in small bowl.
• Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
• Boil until thickened, about 1 minute.
• Cut beef into ½ inch slices.
• Overlap slices on plates.
• Spoon sauce over and serve.
• This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

BEEF TENDERLOIN WITH CREAMY ALOUETTE® MUSHROOM SAUCE

Steps:

• Heat broiler.
• Coat all sides of tenderloin with 1 teaspoons of the olive oil. Place on broiler pan. Season to taste with salt and pepper. Broil 4 inches from heat for 6 minutes or until well-browned. Turn. Broil 6 to 8 minutes or until desired doneness.
• Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.
• Add shallot; cook 1 minute.
• Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently.
• Stir in Alouette®, adding milk to desired consistency. Heat just until warm.
• Spoon sauce over tenderloins. Sprinkle with parsley.

BEEF AND MUSHROOMS IN SOUR CREAM SAUCE

Steps:

• To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
• Slowly add in the broth, whisking constantly; bring to a simmer.
• Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
• Season beef with salt and pepper.
• Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
• Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
• Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
• Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
• Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
• Immediately pour over the beef/mushroom mixture.
• Sprinkle with more grated Parmesan cheese if desired.
• Serve with hot cooked egg noodles.
• Delicious!

BEEF WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, heat 1 tsp. oil in large skillet on medium heat. Add mushrooms and garlic; cook 4 min. or until tender, stirring frequently. Remove mushroom mixture from skillet; cover to keep warm.
• Heat remaining oil in skillet. Add meat; cook 8 to 10 min. or until evenly browned, stirring frequently.
• Add pasta sauce, cheese, Worcestershire sauce, mustard, pepper and mushroom mixture; mix well. Simmer on medium-low heat 5 to 8 min. or until meat is done and sauce is heated through, stirring occasionally.
• Drain noodles. Serve topped with pasta sauce mixture.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE

Steps:

• In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
• Season the beef tenderloin with salt and pepper and add to pan.
• Add the clove of garlic and sprig of fresh thyme.
• Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
• To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
• Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
• Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
• Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
• Season with salt and pepper and keep sauce warm on one side.
• Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
• Sauté in a splash of olive oil and butter.
• Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
• Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
• Sprinkle with chopped parsley and serve.