Tenderloin Tips with Mushroom Cream Sauce

By á-41009

Ingredients

• 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)

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 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.