Tenderloin Tips with Mushroom Cream Sauce

By Nanatimesthree

Ingredients

• 2 tablespoons olive oil
• 1 pound beef tenderloin tips, cubed
• 1 tablespoon black pepper
• Salt
• 1 pound sliced button mushrooms
• 1/4 cup chopped shallots
• 1 tablespoon minced garlic
• 1/2 cup dry Marsala
• 1 cup heavy cream
• 2 ounces cream cheese
• 2 tablespoons mustard
• 2 teaspoons lemon juice
• 2 teaspoons fresh thyme
• Fresh parsley

Details

Servings 4
Preparation time 30mins

Preparation

Step 1

For the beef, heat oil in a nonstick skillet over high until it shimmers. Season beef with pepper and salt. Add beef to skillet and sear until brownde 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 their 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 from the plate.

Serve sauce and beef over Lemony Pappardelle; garnish with parsley.

LEMONY PAPPARDELLE

8 ounces dry pappardelle pasta
2 tablespoons butter
2 tablespoons fresh parsley
1 tablespoon lemon zest
Salt and pepper to taste

Cook pappardelle . Toss with butter, parsley, and zest. Season with salt and pepper.