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Categories:
tenderloin onion butter mushrooms white wine Italian parsley Italian bread olive oil tomato paste salt
Viewed: 80 - Published at: 5 years agoIngredients
- 4 whole Tenderloin Steak, Room Temperature
- 1 whole Small Onion, Minced
- 1/2 sticks Unsalted Butter
- 10 ounces, weight Fresh Mushrooms, Sliced
- 1/2 cups Dry White Wine
- Flat Leaf Italian Parsley, Roughly Chopped To Garnish
- 4 slices Italian Bread, Thick
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Tomato Paste
- Salt
Method
- Melt 2 tablespoons of butter in a large saute pan over low heat.
- When melted, add your onion and cook for approximately 5 minutes, stirring frequently.
- Add your sliced mushrooms, mix together and pour wine on top and cook until wine has evaporated.
- WHILE wine is evaporating, mix your tomato paste with 6 tablespoons warm water, whisk until combined.
- Pour mixture over mushrooms, season with salt and continue cooking over low heat, stirring often.
- WHILE the mushrooms are cooking, put the olive oil into a medium saute pan over medium heat.
- When hot, add the bread and cook until golden, turning halfway through.
- Remove bread, place onto paper towels to absorb extra oil and set aside .
- Wipe the bread pan clean with a paper towel.
- Melt the remaining 2 tablespoons of butter into the pan over low heat.
- Add your steaks, season them with salt and cook for approximately 3-4 minutes on each side until done (this will depend on the thickness of your steaks and how done you prefer your steaks).
- When steaks are cooked, remove them from the pan and allow them to rest for at least 5 minutes.
- To assemble: place the toast onto your serving plate, Add the steak and top with the mushroom sauce and garnish with a bit of parsley!
- Buon Appetito!
