Beef Tenderloin with Mushroom Sauce
with Roasted Brussels Sprouts & Potatoes
Beef Tenderloin with Mushroom Sauce
Tender beef with a rich mushroom sauce, served alongside roasted Brussels sprouts and potatoes for a comforting, elegant dinner.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- 8 ounce Brussels Sprouts
- 4 ounce Button Mushrooms
- 1 clove Garlic
- 2 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
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, replace the sour cream with a plain unsweetened plant-based yogurt or cashew cream. To suit a vegetarian table, swap the beef for hearty portobello mushrooms or another meaty mushroom and use a vegetarian brown sauce instead of demi-glace.
What to serve with it
Serve with a crisp green salad or simple steamed greens to balance the rich sauce and tender beef. A light red wine or sparkling water with lemon works well, and extra crusty bread can help round out the meal.
