Meat with Mushrooms and Cream Sauce
Main Dishes • Italian
Description
Meat with Mushrooms and Cream Sauce
Ingredients
- Veal Tenderloin 20 oz
- Dried Chinese mushrooms 0 oz
- 10% cream 5 fl oz
- Onion 1 head
- Truffle Oil 1 teaspoon
- Salt to taste
- Vegetable Oil 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the dried mushrooms. Preheat the oven to 200–430°F.
Step 2
In a skillet, heat the vegetable oil and sear the beef on both sides without cutting it. Once a brown crust forms, transfer the meat to a casserole dish and cover it. Meanwhile, in the same skillet, sauté the sliced onion until golden brown. Add it to the meat.
Step 3
Add salt and pepper, pour in about a cup of water. Drain the water from the soaked mushrooms and add the mushrooms to the meat. Cover with a lid and place in the oven for 1.5–2 hours. About an hour in, you can slightly open the lid and stir the onions and mushrooms gently.
Step 4
Remove the meat from the oven and let it cool slightly. Pour the resulting broth into a deep skillet. Place the skillet over medium heat, carefully pour in the heavy cream while whisking or stirring with a fork to create a smooth sauce. Simmer on low heat for a couple of minutes until it starts to thicken. Add salt and pepper if needed, remove from heat, and add a spoonful of olive oil. Stir well.
Step 5
Slice the meat into portion-sized pieces and serve drizzled with the sauce.
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