Beef tenderloin with mushrooms and foiegrass
INGREDIENTS
SERVINGS: 4
- 8 oz beef tenderloin
- 8 oz assorted mushrooms
- 2 cloves of garlic
- 2.5 oz foie gras
- 0.5 cup half and half
- 2 tbsp meat stock
- GOYA® Unico Extra Virgin Olive Oil
- salt to taste
- black pepper to taste
- freshly chopped parsley
PREPARATION
1
First, season the meat.
2
Then add a good splash of GOYA® Extra Virgin Olive Oil Unico and a couple of chopped cloves of garlic, when they start to turn golden, add the assorted mushrooms, salt and pepper to taste and toss. Put to one side.
3
To the same pan, add the tenderloin and seal it. Lower the temperature and cook until it reaches the desired doneness. You may prefer it rare, medium or well-done: we leave this decision up to you.
4
Now, in a small pan on a low heat, heat the foie gras and add the half and half, stirring constantly.
5
Next, add a couple of tablespoons of meat stock to make the sauce is little lighter, and season. Put to one side.
6
Serve the tenderloin with the foie gras sauce on top and garnish with the mushrooms with freshly chopped parsley on top. Simply delicious!
