Solomillo de ternera con salsa cremosa de champiñones al estilo de un asador

Ingredientes

• 1 lb steak tenderloin
• 3-4 garlic gloves minced
• 2 tbsp butter
• 2 tbsp olive oil
• 12 oz sliced portabella mushroom
• 1 cup heavy cream
• 1 tsp dijon mustard
• 1 sprig fresh thyme
• 2 tbsp whiskey (optional)
• salt and pepper to taste

Preparación

1. 1

   Season the steak with salt and pepper on both sides.

2. 2

   Heat the olive oil and butter in a pan over medium high heat.

3. 3

   Add steaks and let it sear until brown (3-4) minutes. Turn it and sear the other side.

4. 4

   Remove steaks from pan and set aside.

5. 5

   To the same pan, add garlic, mushrooms and thyme. Cook for 2-5 minutes until the mushroom juices have mostly evaporated.

6. 6

   Add whiskey and stir. Let the alcohol evaporate.

7. 7

   Add heavy cream and mustard. Cook it until it is reduced by 1/3. Add steaks back into sauce and let it reduce further while cooking the steaks.

8. 8

   Once the steak is cooked to your liking, remove it from the pan and let it rest.

9. 9

   If the sauce it is still runny, let it reduce it a while longer. You should end up with a thick sauce that is 1/3 or less of what you started with.

10. 10

    Remove the sprig of thyme. Pour the sauce on top of steaks and serve.