Ossenhaaspuntjes in pittige paddenstoelensausTenderloin strips in a spicy mushroom sauceFilet in pikanter Champignonsauce

Tenderloin strips in a spicy mushroom sauce (4 persons)


  • 2 containers tenderloin strips  
  • (freshly ground) pepper, salt 
  • 2½tbsp olive oil  
  • 150g shallots, peeled and quartered 
  • ½ red chilli pepper, without the seeds, and sliced in rings 
  • 200g assorted mushrooms, coarsely cut 
  • 1½dl cooking cream
  • 1dl beef stock (from a cube)


  1. Dab the meat dry with kitchen towel and sprinkle it with salt and pepper to taste. 
  2. Heat the oil in a frying pan with a non-stick surface and cook the meat brown on a high flame while stirring. Remove the meat from the pan and keep it warm. 
  3. Sauté the shallots together with the chilli rings for 5 minutes while stirring. 
  4. Add the mushrooms and fry for 5 more minutes. 
  5. Add the cooking cream and the stock and bring to a boil. 
  6. Mix in the meat and warm everything through. 

Delicious with boiled potatoes and garden peas.

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