Beef Tenderloin in Creamy Porcini Sauce
Tender beef tenderloin medallions served with a luxurious, earthy porcini mushroom cream sauce for an elegant meal.
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Drescription
Top with butter and a light sprinkling of sugar for a delicious teatime treat for St David’s Day or Pancake Day.
Ingredients
- 185g/6½oz self-raising flour
- 3 tbsp caster sugar, plus 1 tbsp for sprinkling
- 1 tsp mixed spice
- 1 large free-range egg
- 185ml/6½fl oz semi-skimmed milk
- 50g/1¾oz sultanas or currants (optional)
- 1 tbsp butter, melted, plus extra for serving
Directions
- Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas.
- Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue.
- Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter.
- Serve warm with butter and a sprinkling of caster sugar.
