Main · Vienna
Lungenbraten mit Pilzen
Beef tenderloin with a wild mushroom and Madeira cream sauce — an elegant Austrian Sunday centrepiece.
D Dairy
Ingredients
- 800g beef tenderloin
- 400g mixed wild mushrooms
- 2 shallots, diced
- 100ml Madeira
- 200ml double cream
- 50g butter
- fresh thyme to taste
Method
- Sear the tenderloin in butter all over. Roast at 200C for 20-25 minutes for medium-rare. Rest well.
- Saute shallots and mushrooms in butter until golden. Deglaze with Madeira and reduce by half.
- Add cream and thyme, simmer until sauce coats the spoon.
- Slice the tenderloin and serve with the mushroom sauce and potato gratin.