What’s for dinner? Beef tenderloin and mushroom stew
Pressed for time? Why not try this melt-in-your-mouth beef tenderloin and mushroom stew? Pop the ingredients into a pressure cooker and your meal will be ready in under half an hour…
27 Minutes to be exact! Perfectly tender and packed with flavour, it’s the ideal mid-week meal.
Serves 2
You’ll need: 380g whole beef tenderloin; 16g dried Morel mushrooms, soaked and finely chopped half of the portion; 30g Cremini mushroom, finely chopped; 70g onion, finely chopped; 12g garlic, crushed; 20ml Port wine; 30ml vegetable stock; 20g butter, softened at room temperature; 20g English Mustard; 3g salt; 3g sugar; 2g fresh thyme 2 g
How to:
Combine port wine, vegetable stock, butter, English mustard, salt and sugar.
Put chopped morel mushroom, cremini mushroom, onion and garlic into the Philips All-in-One cooker.
Add whole beef tenderloin, whole morel mushroom and thyme.
Pour in the port wine sauce. Close and lock the lid.
Choose the beef on the menu, time and cooking method according to the instruction booklet, tap confirm and start cooking. Pressure release when finished, and when the pressure is completely released, unlock and open the lid.
Cut beef tenderloin into thin slices, dish up and serve.
* Recipe tested on a Philips HD2151 All-In-One Cooker.
* Images courtesy of That Food Guy.
