Beef tenderloin sauté is made by quickly cooking thinly sliced beef tenderloin with mushrooms and cream over high heat. The brief cooking time keeps the meat tender, while the creamy sauce adds rich flavor.
Quickly sear the beef in half of the butter over high heat for 2–3 minutes, then set it aside.
Sauté the onion, garlic, and mushrooms in the remaining butter over medium-high heat for 8 minutes.
Add the cream and cook over low heat for 3 minutes. Return the beef and heat for 2 more minutes. Season with salt and black pepper.
Serve hot with rice or mashed potatoes.
Store in a covered container in the refrigerator for up to 2 days. Reheat gently over low heat without bringing it to a boil. Allergen: Based on the ingredient list, this dish contains milk and dairy. Check packaged product labels for other allergens.
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