Ingredients

• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 2 tablespoons butter
• 6 tablespoons olive oil , divided
• 1 small red onion , finely chopped
• 1 teaspoon finely minced garlic
• 1 cube beef bouillon
• salt and black pepper to taste
• 0.5 cups heavy cream
• 2 pounds new potatoes
• 2 pounds beef tenderloin medallions
• 0.5 teaspoons crushed dried thyme

Instructions

1. 1 In a small bowl, soak dried mushrooms in hot water.
2. 2 Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
3. 3 Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
6. 6 Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

Nutrition per serving