BEEF TENDERLOIN WITH MUSHROOM SAUCE | Marjorie Barretto

Another easy recipe that the whole family will love! Perfect for Father's Day! Don't forget to take a photo of your dish and tag me on Instagram ❤️

BEEF TENDERLOIN WITH MUSHROOM SAUCE

Ingredients:
- Beef tenderloin, cut into strips
- Doña Elena Pomace Olive Oil
- Canned mushroom soup
- Garlic, minced
- Button mushrooms, sliced in half
- Butter
- Rock salt
- Fresh pepper
- Water
- Evaporated milk (optional)

Procedure:
1. Marinade the beef with salt and pepper only. There is no need to marinade it overnight. Make sure to sprinkle it evenly.
2. Pour the Doña Elena Pomace Olive Oil onto the pre-heated pan and wait until the oil is hot.
3. Sauté the marinated beef in batches until it is half-cooked. If the pan gets watery in-between batches, you may drain the excess water before proceeding. Set the beef aside afterwards.
4. For the sauce, pour Doña Elena Pomace Olive Oil onto the pre-heated pan and saute the minced garlic and butter.
5. Add the canned cream of mushroom soup and button mushrooms and continue to mix well.
6. Add just the right amount of water to make it saucy and not soupy.
7. Season the sauce with salt and pepper to taste.
8. Pour evaporated milk for a more flavorful and milky sauce.
9. Cover the pan and let the sauce simmer.
10. Bring back the beef into the pan to finish its cooking process.
11. Cover the pan and let it simmer for less than 10 minutes.
12. Serve and enjoy!

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