Recipe: Tenderloin Pot Roast

I didn’t have much to do, so I decided to sleep the afternoon through and prepare dinner. I wasn’t really expecting anyone, but I wanted to cook anyway. So I did. It’s a rare occasion for me to actually have time to cook these days and I savor every moment of it. I took out a 300g beef tenderloin from the fridge, which I bought from S&R yesterday and decided to make Tenderloin Pot Roast.

I’d like to share with you the recipe of how I made this really yummy dish…

Ingredients:
300g beef tenderloin
2 cubes of beef seasoning
5 cloves of garlic
Thyme
Salt and Pepper to taste
Soy sauce
White wine
Dijon Mustard
1 tablespoon butter
2 tablespoons olive oil
1/2 can button mushrooms, thinly sliced
Campbell’s cream of mushroom soup

Procedure:

Slowcooking the Meat:
Using a small knife, make 4-5 deep incisions in the meat, cutting crosswise. Pound and insert thinly sliced garlic between the incisions.
Rub salt, pepper and thyme all over the meat. Rub meat with mustard.
In a pressure cooker, prepare a marinade made of 2.5 cups of water, garlic, a teaspoons of soy sauce and a generous amount of white wine (in the absence of red wine, I used white wine instead since that is what I have in the ref). Add salt and pepper to taste.
Put your meat in the marinade and pressure cook in slow fire for 40 mins.

Frying the Meat:
In a pan, put 2 tablespoons of olive oil.
Add a spoonful of butter.
When it heats up, fry the meat by rolling through the melted butter.
Fry it to a golden brown.
Slice thinly and arrange in a plate.

Preparing the Cream Sauce:
After the meat is cooked, use the broth from the meat to prepare the creamy mushroom sauce. Take 1/2 cup of meat broth and mix it in a pan with butter, garlic and button mushrooms.
Let it simmer for a while and add a can of Campbell’s Cream of Mushroom sauce.
Stir until cream is consistent.
Pour cream sauce over meat slices and serve.

Serves 4-5 persons

…and this is how it looked half way through dinner.

Pardon my lack of consistency, as I’m really bad with recipes — I can never follow anything written to a T. I like to experiment so this is pretty much what you get. I also don’t measure stuff, because I love to cook based on how my taste buds would react to it. This is the first recipe I will share in this blog and also the first time I ever tried cooking tenderloin pot roast.

Let me know when you got the chance to try it out. Mine turned out to be better than I expected… so I hope this recipe will also meet your tastebuds liking!