Cozy up to the fire and enjoy these simple grilled tenderloin medallions! Adding the mushroom and rosemary cream sauce is a truly delicious addition that will be sure to make your taste buds explode! Nothing like a warm, easy winter meal.
Serves: 4
Ingredients
| Amount | Ingredient |
|---|---|
| 1 package | Baby bella mushrooms |
| 3 tablespoon | Rosemary |
| 6 tablespoon | Olive Oil |
| 3 tablespoon | Seasoning salt |
| 2 cup | Heavy Cream |
| 1 cup | Dry white wine |
| 2 oz. | Butter |
| 1 | Tenderloin, cut into individual portions |
How to Prepare
For the cream sauce:
- In a large pan, melt the butter and olive oil until bubbling on medium-low heat to start the cream sauce.
- After about 5 minutes, add the mushrooms and rosemary into the pan with butter and olive oil.
- Once the mushrooms are cooked through, add the white wine, heavy cream, seasoning salt, and pepper and cook and let simmer.
For the tenderloin:
- Heat another pan to heat to medium-high and add olive oil.
- Cut the tenderloin into proper portions.
- Season with seasoning salt and pepper.
- Add the tenderloin medallions to the pan.
- Cook on each side until your preferred temperature.
Place on plate and add cream sauce. Add a fresh sprig of rosemary to garnish!