Beef tenderloin with Funnel chanterelle sauce

Recipe on Beef tenderloin with Funnel chanterelle sauce
Ingredients recipe
4 port
4 slices beef tenderloin, about 600 g
butter
1 tsp salt
1 krm white pepper
Sauce:
200 g fresh funnel chanterelles (or mushrooms)
1 garlic clove
2-3 tbsp butter
1 tbsp flour
2 dl water
2 dl whipping cream
1 tbsp green pepper
1 tsp French mustard
1 1 / 2 tbsp calf Fund
1 tsp Chinese soybean
1 / 2 dl chopped parsley
do this
Chop the mushrooms and garlic. Fry it in butter in a pot. Sprinkle over the flour and stir. Dilute with water and cream. Add green pepper, mustard, calf Fund, soybean and parsley. Let the sauce cook about 5 min. Fry meat in butter in a frying pan for about 2 min. on each side. Season with salt and pepper. Serve with potatoes and jugged easily cooked vegetables. Tip: Do you want to roast beef tenderloin whole, do not hesitate to do it in the oven. Turn oven to 125 degrees. Salt and pepper the meat. Bryn it around the butter in a large frying pan. Add over a ugnssäkert barrels and steak at the bottom of the oven until the inside temperature is about 60 degrees. Linda in the meat in foil and let rest about 15 min. Tip: The ridge can be prepared entirely.