Schnelles zartes Rinderlenden-Steak mit Pfifferlingrahm 🍄 In unter 20 Minuten wie im Wirtshaus! 🥩

Preheat oven to 400°F.

Season beef tenderloin with salt and black pepper on all sides.

Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.

Sear beef tenderloin for 3-4 minutes on each side until browned.

Transfer skillet to preheated oven and roast for 15-20 minutes until desired doneness.

Remove beef from skillet and tent loosely with foil to rest.

In the same skillet, melt butter over medium heat.

Add shallots and garlic, sauté until softened, about 2-3 minutes.

Stir in chanterelle mushrooms and cook until they release moisture, about 5 minutes.

Add white wine, scraping up browned bits, and simmer until reduced by half.

Pour in beef broth and heavy cream, stirring to combine.

Add fresh herbs and simmer until sauce thickens, about 5-7 minutes.

Season sauce with salt and black pepper to taste.

Slice beef tenderloin and serve topped with chanterelle cream sauce.

Garnish with chopped parsley and a squeeze of lemon juice before serving.

Equipment Needed

Spice Level:

Dietary

Allergens