Sandis Black Pepper Cube Steaks Mushroom Cream Sauce Recipes

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PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE



Pan Roast Beef Tenderloin with a Mushroom Cream Sauce image

Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.

Provided by CountryLady

Categories     Roast Beef

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 dash olive oil
1 teaspoon butter
2 (6 ounce) beef tenderloin
salt and pepper
1 clove garlic
1 sprig thyme
6 tablespoons cognac (or white wine)
1/4 cup chicken broth
3/4 cup 35% cream
1 cup of assorted mushroom
chopped parsley

Steps:

  • In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
  • Season the beef tenderloin with salt and pepper and add to pan.
  • Add the clove of garlic and sprig of fresh thyme.
  • Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
  • To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
  • Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
  • Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
  • Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
  • Season with salt and pepper and keep sauce warm on one side.
  • Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
  • Sauté in a splash of olive oil and butter.
  • Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
  • Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
  • Sprinkle with chopped parsley and serve.

PARMA, CHICKEN & MUSHROOM CREAM PASTA



Parma, Chicken & Mushroom Cream Pasta image

Make and share this Parma, Chicken & Mushroom Cream Pasta recipe from Food.com.

Provided by barnybrit

Categories     < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 12

2 cups dried pasta shapes (penne, fusilli etc)
olive oil
1 long shallot, finely sliced (or 2 round ones)
1 small garlic clove, chopped
8 mushrooms, sliced (each about the size of an egg)
1 chicken breast, cleaned & sliced (not thick slices)
fresh ground black pepper
1/2 teaspoon dried Italian seasoning
4 slices parma ham, each slice cut into 6 pieces
1/2 cup dry white wine
3/4 cup heavy cream
1/2 teaspoon tomato puree

Steps:

  • Place Pasta in boiling water and cook according to instructions.
  • In a large skillet, add 2 tablespoons of Olive Oil. Add the mushrooms and cook until they are just turning golden brown on their edges, this will take about 5 to 6 minutes. Add the shallot and garlic and continue cooking for 4 minutes. Transfer them to a bowl.
  • Add a little more Olive Oil to the pan and add the chicken. Grind over some Black Pepper and fry for 2 minutes, turning the chicken half way through cooking.
  • Return the Mushrooms to the pan along with the Italian seasoning and the Parma Ham, stir.
  • Add the White Wine and boil until nearly gone (about 2 tablespoons remaining).
  • Add the cream and bring to the boil. Cook for 3 minutes until slightly reduced and a little thicker.
  • Add the Tomato Puree, stir.
  • Drain the cooked Pasta, add it to the sauce and toss through for 1 minute.
  • Serve.

Nutrition Facts : Calories 506.6, Fat 40, SaturatedFat 22.5, Cholesterol 168.7, Sodium 88, Carbohydrate 8.7, Fiber 0.8, Sugar 2.2, Protein 19.6

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