Tenderloin of Beef with Wild Mushrooms

Being healthy is a way of life. It has to be practiced daily. I believe in healthy foods and healthy cooking, especially for my children, as I want only the best for them. Yes, sometimes we splurge and eat something we usually would not, but that’s also the fun part. I call it our splurge day. Maybe it’s In and Out (yum!), or maybe a sinful trip to McDonalds for the kids. It’s always good to treat your body well, but it is all right to treat your tummy every once in a while. 

With that in mind, here is a sinful treat that I love to make. It has a lot of protein and only 300 calories per serving. It will make you want to eat at home every night.

Tenderloin of Beef with Wild Mushrooms

Ingredients:

2 lbs tenderloin of beef

3 ½  ounces of leek cut chiffonade

4 fluid ounces of chicken stock

8 fluid ounces of fond de veau lie

1 ½ lbs fresh wild mushrooms sliced (oyster, shiitake, morels are my favorite to use)

3 ½ ounces Madeira wine

2 tsp of thyme

1 tsp of sage

½ tsp black peppercorns, crushed

Method:

1. Cut the beef into 10 tenderloins (3 ½ ounces per piece). Cover and refrigerate until needed.
2. Sweat the leeks in the stock until they are tender and almost melted. Drain the stock and reserve it until later.
3. To make the sauce, heat the fond de veau lie in a saucepan. Add the mushrooms and allow them to cook just for a bit – you want to infuse the flavors of the mushroom. Add the wine, thyme, and sage and pepper. Simmer the sauce until it thickens.
4. Add the leeks to your sauce. Cover so they do not get a skin on top.
5. Meat: Sauté each medallion until desired temperature. Then deglaze your pan with 2 ounces of the sauce. Add that back into the sauce and serve the medallion with pool of the sauce.

I like to serve this dish with Israeli couscous or roasted potatoes. I personally don’t eat any carbohydrates, but will treat myself every once in a while.

Until next time…