Tenderloin Tips with Mushroom Cream Sauce

By cserumga

Per serving: 773 cal, 45g total fat, 173mg chol, 336mg sodium, 53g carb, 3g fiber, 35g protein

Ingredients

• For the tenderloin tips:
• 2 Tbsp olive oil
• 1 lb tenderloin tips, cubed
• 1 Tbsp black pepper
• Kosher salt
• 1 lb sliced button mushrooms
• 1/4 cup chopped shallots
• 1 Tbsp minced garlic
• 1/2 cup dry Marsala
• 1 cup heavy cream
• 2 oz cream cheese
• 2 Tbsp stone-ground mustard
• 2 tsp fresh lemon juice
• 2 tsp minced fresh thume
• Minced fresh parsley (optional)
• For the pasta:
• 8 oz pappardelle pasta
• 2 Tbsp unsalted butter
• 2 Tbsp minced fresh parsley
• 1 Tbsp minced lemon zest
• Salt and black pepper to taste

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

For the beef, heat oil in a nonstick skillet over high heat until it shimmers. Season beef with pepper and salt. Add beef to skillet and sear until browned on all sides; transfer to a plate.

For the sauce, add mushrooms to the same skillet; cover and cook over high heat until they release the liquid. Remove lid and continue cooking until mushrooms brown and liquid evaporates, 7-9 minutes. Add shallots and garlic to skillet; cook until fragrant, 1-2 minutes.

Deglaze skillet with Marsala; reduce by half. Reduce heat to medium and stir in cream, cream cheese, and mustard. Simmer sauce until thickened, 3-5 minutes. Stir in lemon juice, thyme, and any meat juices accumulated on the plate.

Serve sauce and beef over Lemony Pappardellel garnish with parsley.

For the pasta:
Cook papppardelle in a large pot of boiling salted water according to package directions; drain.

Toos pappardelle with butter, parsley, and zest; season with salt and pepper.