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mushrooms unsalted butter onion salt fresh ground black pepper beef tenderloin strawberry jelly lemon juice vanilla ice cream
Viewed: 15 - Published at: 4 years agoIngredients
- 1 (8 ounce) can chopped mushrooms - drained, liquid reserved
- 1/4 cup unsalted butter, softened
- 1/4 cup minced onion
- 1/4 teaspoon salt
- fresh ground black pepper to taste
- 4 (4 ounce) beef tenderloin filets
- 3 tablespoons strawberry jelly
- 1/2 teaspoon fresh lemon juice
- 5 tablespoons vanilla ice cream
Method
- Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl.
- Reserve half of butter mixture, and divide other half over the 4 filets.
- Heat a large skillet over medium-high heat.
- Place steaks, butter side down, in hot skillet.
- Spread remaining butter mixture over steaks.
- Cook to desired doneness, turning once.
- Transfer filets to a plate, cover loosely with foil, and keep warm.
- Return skillet to medium-high heat.
- Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan.
- Add jelly and lemon juice, and simmer until liquid is reduced by half.
- Stir in ice cream, and cook until sauce is thickened, about 2 minutes.
- Pour over filets, and serve immediately.
