Beef tenderloin with mushrooms and foiegrass

First, season the meat.

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.

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.

Now, in a small pan on a low heat, heat the foie gras and add the half and half, stirring constantly.

Next, add a couple of tablespoons of meat stock to make the sauce is little lighter, and season. Put to one side.

Serve the tenderloin with the foie gras sauce on top and garnish with the mushrooms with freshly chopped parsley on top. Simply delicious!