Beef tenderloin with mushroom sauce

If you are a meat lover, beef tenderloin may be one of your favorites. It is unsurprising because when cooked well, it is a very juicy and tender piece that melts in your mouth. And if, in addition, it is accompanied by a mushroom sauce, the flavors are enhanced and turn it into a real delicacy.

Traditionally, this was a dish reserved for holidays or family celebrations. And, although this custom has been recovered, the simplicity of its preparation allows us to enjoy it at any time of the year.

The benefits of beef tenderloin with mushrooms

The sirloin is the piece that corresponds to the animal's lumbar area, whether beef or pork. It is a very appreciated meat in the kitchens of many restaurants due to its versatility since it combines perfectly with different ingredients, which gives rise to very diverse preparations.

Red meat usually has a bad reputation because it has been described as potentially carcinogenic and an enemy of cholesterol. But nothing could be further from the truth. Consumed in moderation, it provides a lot of protein and only 3 g of fat per 100 g. It also contains carnitine, a substance that helps to reduce cholesterol. It also contains carnitine, a substance that helps the body metabolize fats and increase the production of amino acids.

Sirloin is also rich in vitamins and minerals. Iron, phosphorus, potassium, zinc, and magnesium stand out, as well as vitamins K, B6, and B12. As a result, this meat improves the muscles' work, strengthens the bones, increases our defenses, avoids the formation of clots, and contributes to the good functioning of the nerves and the brain.

As for mushrooms, in general, they have few calories, are a source of essential amino acids, and provide fiber, antioxidants, minerals, and vitamins A, C, D, and B group. Therefore, they improve intestinal transit, strengthen the immune system, are heart-healthy, anti-inflammatory, and help reduce cholesterol levels.

Preparation of beef tenderloin with mushrooms sauce

Ingredients

One piece of beef tenderloin of 800 grams
200 g of mushrooms or any other mushroom
50 g butter
200 ml beef broth
1 onion
2 tablespoons of oil
1 glass of brandy
Salt
Pepper

Preparation

Preheat the oven to 200º.
Salad the sirloin, baste it with butter, place it in a baking dish, and put it in the hot oven for 10 minutes. Turn the piece of meat so that it browns on all sides.
When the sirloin is browned, pour the broth into the dish and continue cooking for another ten to fifteen minutes, depending on how you like the meat more or less done.
Peel the onion and cut it into strips.
Clean the mushrooms and chop them if they are huge, or leave them whole if they are small.
Heat the oil in a frying pan and sauté the onion over low heat. When transparent, add the mushrooms and sauté until the onion is browned and the liquid released by the mushrooms has evaporated. Remove the pan from the heat, season the vegetables with salt and pepper, and set aside.
When the meat is roasted, remove it from the oven and place it in another dish or tray.
Pour the brandy into the baking dish and scrape the bottom to remove all the juices from the roast. If you see that it is too dry, you can add a little broth or water. Pour it all into a saucepan, add the mushrooms, and bring to a boil.
Cut the meat into slices and serve with the mushroom sauce.

Tips for preparing a good beef tenderloin

Preparing a dish with beef tenderloin is not very complicated, although it does have a few tricks. If you want the meat to be perfect, follow these simple tips:

The meat must be at room temperature, so take the heart out of the refrigerator about 10 minutes before preparing the dish.
Do not wash it with water if it has a lot of liquid. It is better to dry it with kitchen paper.
Salt it before preparing it, and do not add more spices. Otherwise, it will diminish its flavor.
Use a non-stick frying pan, grill, or baking tray so the meat does not stick.
When searing the meat, make sure the pan or griddle is hot.
Brush the sirloin with oil or butter instead of putting the fat directly into the pan.
Never prick or cut the meat during cooking or turn it with a fork. Use tongs. There is an erroneous belief that pricking the beef will make it cook faster, but the only thing we achieve is that the internal juices of the meat escape, and it loses its tenderness.
For optimal cooking, each portion of sirloin should weigh about 200 g.