Serves 4-6
Ingredients:
8 tenderloin filets
1 whole bulb of garlic (cut in two halves)
Mushroom Sauce:
400 gm fresh mushroom (brushed clean, sliced thickly)
1 large onion (thinly sliced, caramelised)
1 tbsp tomato juice
1 tbsp balsamic vinegar
200 ml cooking cream
1 chicken bouillon
1 tbsp Dijon mustard
2 tbsp olive oil + 30 gm butter
Salt, pepper, meat spice, 7 spices
Method:
Heat a heavy based skillet on high. Tap dry well each filet; all over. Rub with salt and pepper all sides. Add oil and butter to hot skillet. When hot add all filets; and garlic bulb halves, while still on high; for 4 minutes on each side for medium-rare; or a minute plus or minus for desired doneness. Remove with tongs from the side and never by means of a fork. Remove garlic. In same skillet; add (if needed), some oil and caramelise the onion in the residue of the meat. Remove onion aside. Stir in the mushroom for a few minutes then add all remaining ingredients. Season. Return caramelised and mix with sauce. Stir to incorporate, then serve aside to add on top of filets.
* A version of this article appears in print in the 13 August, 2026 edition of Al-Ahram Weekly.
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