Tenderloin Tips with Mushroom Cream Sauce
- 2 Tbsp. olive oil
- 1 lb. beef 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 thyme
- Minced fresh parsley (optional)
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 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 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 accumulated on the plate.
Serve sauce and beef over Lemony Pappardelle; garnish with parsley.