Pan Roast Beef Tenderloin with a Mushroom Cream Sauce

This looks so good that even people who do not like red meat would like this. Tender, juicy, beef tenderloin in a mushroom cream sauce. The recipe calls for cognac or white wine, but you can use pear juice to make it IC friendly. From food.com.

Pan Roast Beef Tenderloin with a Mushroom Cream Sauce

Servings: 2

Ingredients:

1 dash olive oil
1 teaspoon butter
2 (6 ounce) beef tenderloin
salt and pepper (if tolerated)
1 clove garlic
1 sprig thyme
6 tablespoons pear juice (without problem ingredients)
1⁄4 cup chicken broth (without problem ingredients)
3⁄4 cup 35% cream (light whipping cream)
1 cup of assorted mushrooms
chopped parsley (if tolerated)


1. In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.

2. Season the beef tenderloin with salt and pepper and add to pan. Add the clove of garlic and sprig of fresh thyme.

3. 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.

4. Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.

5. Pick out the garlic and thyme, return the pan to the heat, and add pear juice.

6. 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.

7. 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.

8. 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.

9. Arrange beef tenderloin & mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.

10. Sprinkle with chopped parsley and serve.