Tenderloin Steak with Mushroom Sauce

Tenderloin steak with mushroom sauce and jacket potatoes
Tenderloin steak with mushroom sauce and jacket potatoes

While we aim to fill our daily meals with seafood, chicken and vegetables every now and then a good steak just hits the spot. Especially during weekends. Tenderloin is one of our favorites, but good ones are hard to find (and they are expensive, too). Locals prefer entrecôte and other cheaper cuts and small butcher shops usually don’t carry tenderloin without preorder.

Couple weeks ago we visited Atarazanas and noticed that fresh yellowfoot mushrooms were available. Initially we were suppose to buy pork loin and make sweet sherry sauce for it, but those mushrooms changed our plans for Saturday night dinner completely. We got some nice big potatoes for making jacket potatoes and a stack of beautiful tenderloin steaks (which fortunately are available in Málaga’s main market hall without preordering).

Ingredients for Tenderloin Steaks and Jacket Potatoes for 4 Servings

  • 4 tenderloin steaks, 200-250 g (7-9 oz.) each – filetes de solomillo de vacuno
  • ground black pepper – pimienta negra
  • sea or wine salt – sal marina
  • 4 big potatoes – patatas grandes

Preheat the oven to 225 ºC (450 ºF). Wrap the potatoes in aluminium foil and cook for 30 minutes. Lower the temperature to 200 ºC (400 ºF) and cook another 30 minutes.

Let the steaks rest in room temperature at least an hour. When the potatoes and the mushroom sauce are almost done (20-30 minutes cooking time left), preheat the grill very hot. Season with salt and pepper and cook to your liking. We were lucky to have wine salt which works perfectly with steaks.

The video below shows you how to cook the perfect steak and how to check when it’s medium rare.

And let the steaks rest after cooking. You can cover the plate with aluminium foil and let them rest for 15 minutes – no problem. The longer you allow them to just be, the juicier they’ll become.

Ingredients for Mushroom Sauce for 4 Servings

  • 500 g (1 lbs.) of yellowfoot mushrooms – chanterelles
  • 1 big onion – cebolla
  • 0,5 litres (2 cups) of heavy cream – nata cocina
  • a splash of olive oil – aceite oliva
  • ground black pepper – pimienta negra
  • sea salt – sal marina

Clean the mushrooms and cut into smaller pieces. Slice the onion into cubes. Put a splash of olive oil on a sauce pan and cook the mushrooms and onions on high heat until onions are soft. Don’t let them burn. Add cream and bring to boil. Lower heat and let the sauce simmer until cream thickens – about 10 minutes. Season with salt and pepper to taste.

Open aluminium foil from jacket potatoes and cut a cross on top. The potato opens when you press it from the bottom (may need a kitchen towel, because the potatoes are very hot, if they are just from the oven).

Scoop the sauce on top of the potatoes and also make a sauce beds for the steaks. Place the rested steaks on the plates, open a bottle of nice red wine and enjoy your steak dinner!

¡Buen provecho!

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