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Beef Tenderloin with Mushroom Sauce


1200 g beef tenderloin, or 16 fillets each is 2cm thick


for the sauce:

 2 cubes MAGGI® Chicken Less Salt Bouillon 

1 liter water

2 carrots, diced

2 sticks celery

8 sprigs fresh thyme

4 bay leaves

2 onions

1 teaspoon brown sugar

1 tablespoon canola oil

500 g porcini mushroom, fresh or frozen

500 g white mushrooms, fresh

pinch of ground black pepper

1 tablespoon butter


Trim the tenderloin if purchased in one piece and cut into medallions about 2cm thick.

Mix the  2 MAGGI® Chicken Less Salt Bouillon  cubes with the water, diced carrots, celery, thyme sprigs and bay leaves; boil then take out the herbs and blend all.

Sauté onions and sugar with canola oil until golden brown then add mushrooms and crushed black pepper. Cook for around 10 minutes.

Add the chicken stock and cook until you have a smooth sauce. Take out and whisk with the butter.

Heat the pan or the grill, and then brown the medallions to the desired doneness.

Place a medallion in the center of each plate, the mushroom on top, and another medallion on top of them.

Pour the butter sauce over before serving.

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