180g of room temperature butter
3 tablespoons of chopped green onion
1 1/2 tablespoons of chopped parsley
1 tablespoon of thyme-lemon
Salt and pepper, to taste
6 tablespoons of oil
2 tenderloins of mignon, each about 1.2 kg
2 cloves of minced garlic
1.8 kg of various mushrooms (shiitake, shimeji, portobello, and champignon), coarsely chopped
3 tablespoons of raspberry vinegar
Tomato halves and rosemary for garnish
180g of room temperature butter
3 tablespoons of chopped green onion
1 1/2 tablespoons of chopped parsley
1 tablespoon of thyme-lemon
Salt and pepper, to taste
6 tablespoons of oil
2 tenderloins of mignon, each about 1.2 kg
2 cloves of minced garlic
1.8 kg of various mushrooms (shiitake, shimeji, portobello, and champignon), coarsely chopped
3 tablespoons of raspberry vinegar
Tomato halves and rosemary for garnish
Combine the butter, green onion, parsley, thyme-lemon, salt, and pepper to form a paste
In a large frying pan, heat 3 tablespoons of that mixture and 2 tablespoons of oil
Pan-fry each tenderloin, turning it to brown evenly on all sides
Transfer to a baking dish, cover with remaining butter paste, and bake in a medium oven (180°C) for 20-40 minutes or until the desired point is reached
In another frying pan, heat the remaining oil and sauté the garlic until slightly caramelized, but not browned
Add the mushrooms and sauté over high heat for 5-10 minutes or until they start to soften
Season with salt, pepper, and raspberry vinegar
Arrange the tenderloins on a plate and surround them with the mushroom mixture
Garnish with tomato halves and rosemary, and serve.
