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  • Elianni Gaio

Slow Sautéed Beef Tenderloin with Portobello Sauce

Slow sautéed Beef Tenderloin with Portobello Sauce

Serves: 4-5


- 2 pounds trimmed center-cut grass-fed beef tenderloin

- 3 tablespoons ghee, or fat of choice

- 2 tablespoons butter

- ½ pound fresh Portobello mushrooms, sliced

- Freshly grounded pepper

- ¼ tablespoon sea salt

- 1 cup red wine

- 1 tablespoon cilantro, finely chopped

- 2 garlic cloves, sliced


Step 1

Sprinkle beef tenderloin with salt and pepper

Heat a medium skillet with ghee over medium heat

Place beef tenderloin, cook for 2-3 minutes, turning it over (rolling it slowly into the skillet to be cooking outside)

Repeat this process for about 30-40 minutes

Beef Tenderloin is going to be browned outside and pink inside (medium-rare)

Remove beef from the skillet, reserve

Step 2

Using the same skillet with the remaining fat from the beef tenderloin

Add butter and garlic, stir occasionally, until garlic is golden, 3-4 minutes

Add Portobello, stir occasionally, sauté until the mushrooms are tender, 2-3 minutes

Add cilantro, stir well to mix

Serve with beef tenderloin

Step 3

Cut beef crosswise into slices, transfer to a serve plate and top it with the Portobello sauce


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