Beef Tenderloin & Creamy Mushroom Sauce

🥘 Ingredients

• Italian seasoning
  1 tsp
• Parmesan cheese
  ¼ cup
• Worcestershire sauce
  1 tsp
• arugula
  2 c
• beef tenderloin filets
  1 lb
• butter
  1 tbsp
• button mushrooms
  ½ lb
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• croutons
  ½ cup
• lemon
  1 unit
• olive oil
  1 tbsp
• potatoes
  1 lb
• sour cream
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• baking sheet
• large bowl
• large pan
• small bowl

1. 

   1

   Preheat oven to 425°F. Drop cream cheese (in packet) into a glass of warm water to soften. Wash and dry produce. Cut potatoes into ½-inch rounds. Toss potatoes on a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack until browned and tender ⏱️ 20 minutes .

   cream cheese: 2 oz, potatoes: 1 lb, cooking oil: 2 tbsp
2. 

   2

   Meanwhile, dice tomato into ½-inch pieces. Lightly crush croutons in their bag. Trim and thinly slice button mushrooms (skip if pre-sliced). Quarter lemon .

   tomato: 1 unit, croutons: ½ cup, button mushrooms: ½ lb, lemon: 1 unit
3. 

   3

   In a large bowl , combine arugula , tomato, Parmesan cheese , and croutons.

   arugula: 2 c, Parmesan cheese: ¼ cup
4. 

   4

   Pat beef tenderloin filets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness ⏱️ 5 minutes per side. Turn off heat; transfer beef to a cutting board to rest for at least ⏱️ 5 minutes . Wipe out pan.

   beef tenderloin filets: 1 lb
5. 

   5

   While beef rests, heat a drizzle of oil in the same pan over medium-high heat. Add mushrooms, half the Italian seasoning , salt, and a pinch of pepper. Cook, stirring occasionally, until mushrooms are browned and slightly crispy ⏱️ 3 minutes . In a small bowl , whisk together cream cheese, sour cream , Worcestershire sauce , and ¼ cup water until thoroughly combined. Add cream cheese mixture and 1 tbsp butter to pan with mushrooms. Bring to a simmer; cook, stirring constantly, until slightly thickened ⏱️ 30 seconds . TIP: If sauce is too thick, add a splash of water. Remove from heat; cover to keep warm until ready to serve.

   Italian seasoning: 1 tsp, sour cream: 2 tbsp, Worcestershire sauce: 1 tsp, butter: 1 tbsp
6. 

   6

   To bowl with salad, add a drizzle of olive oil , juice from two lemon wedges, salt, and pepper. Toss to combine.

   olive oil: 1 tbsp
7. 

   7

   Slice beef against the grain. Divide beef, roasted potato rounds, and salad between plates in separate sections. Spoon mushroom sauce over beef. Serve with remaining lemon wedges on the side.