Beef Tenderloin in Creamy Porcini Sauce

Ingredients

• 1 cube beef bouillon from cube 
• 2 pounds frangelico 
• 2 tablespoons butter 
• 1 ounce the following: parmesan rind) dried
• 0.5 teaspoon thyme dried crushed
• 1 teaspoon garlic finely minced
• 0.5 cup cup heavy whipping cream 
• 2 pounds baby potatoes 
• 6 tablespoons olive oil divided
• 1 small onion red finely chopped
• 6 servings salt and pepper black to taste
• 1 cup water hot

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• wok

Directions

1. In a small bowl, soak dried mushrooms in hot water.
2. Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper.
3. Mix in cream; simmer gently for 5 minutes. Set aside.
4. Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes.
5. Drain water. When potatoes are cool enough to touch, cut them in half.
6. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
7. Preheat oven to 400 degrees F (200 degrees C).
8. Season beef medallions with salt and pepper.
9. Heat 2 tablespoons olive oil in a wok or large skillet over high heat.
10. Place medallions in hot oil, and brown on both sides.
11. Remove from heat, and place medallions in the center of a roasting dish.
12. Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.