Ingredients
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6 cups of assorted mushrooms cut into large dice
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1 tablespoon of butter
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1/2 an onion finely diced
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1 tablespoon chopped parsley
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1/4 cup white wine
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Salt and pepper
Directions
- Using the pan that the tenderloin was cooked in, place it over a medium high heat and begin to gently sauté the diced onions in the oil that is already in the roasting pan, cook for one to two minutes.
- Add the butter salt and pepper and continue cooking, add a splash of white wine to moisten, sprinkle with chopped parsley and give one final toss
- Place the mushrooms on the bottom of a warm serving platter, take an hour-rested beef tenderloin and present whole on top of the mushroom, or, sliced and laid over the top of the mushroom.
- Serve with the Brussel sprouts and creamy scallop potatoes.
