Beef Tenderloin with Mushroom Sauce
with Roasted Brussels Sprouts & Fingerling Potatoes
Beef Tenderloin with Mushroom Sauce
Tender beef with a rich mushroom sauce, served alongside caramelized roasted Brussels sprouts and golden fingerling potatoes for a cozy, elegant dinner.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- 8 ounce Brussels Sprouts
- 4 ounce Button Mushrooms
- 12 ounce Fingerling Potatoes
- 1 clove Garlic
- 2 tablespoon Sour Cream
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 5 teaspoon Vegetable Oil
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories600
Protein41g
Carbs48g
Fat28g
Tags:
Protein SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for a plain unsweetened plant-based yogurt or omit it for a leaner sauce. To avoid mushrooms, use caramelized onions or extra garlic in the sauce, and for a vegetarian main, replace the beef with thick roasted portobello caps.
What to serve with it
A crisp green salad, warm crusty bread, or a simple grain pilaf works well to round out the tender beef and savory mushroom sauce. A medium-bodied red wine or sparkling water with lemon also pairs nicely without overpowering the vegetables.
