Beef Tenderloin and Mushrooms in Toast Cups Posted by thibeaultstable on October 19, 2014 Grilled Beef Tenderloin Filets Served with Parisienne Potatoes, zucchini and cherry tomatoes. and Mushrooms in a creme fraiche sauce in toasted bread cups. Just the way we like it. Share this:TwitterFacebookLike this:Like Loading... Related
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That is one great meal and the steak looks perfect.
Just the way I like it too! Yummm! Any recipe for those mushrooms?
The mushroom cups were easy to make. I buttered some muffin tins and cut the crust off some bread and rolled it thin using a rolling pin, and shaped it into the cups, buttered the inside of the bread and baked them until golden and crisp. The mushrooms were sauteed in butter, seasoned with fresh garlic and thyme. I added a little flour to make a roux then some chicken broth simmered for a few minutes and removed it from the heat and added a dollop of the creme fraiche. Spooned into warm toast cups and served.
Thanks. Definitely want to give those a try, they look so fancy. Your food pictures inspire me.