Beef tenderloin in a cream sauce

Beef tenderloin in a cream sauce


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About this recipe: An original German recipe for "geschnetzeltes" with beef tenderloin cut into strips and simmered in cream sauce. Serve over pasta or egg noodles for a complete and delicious meal.


Serves: 4 

  • 50g butter
  • 1 onion, diced
  • 750g beef tenderloin, cut into thin strips
  • 2 tablespoons plain flour
  • 250ml beef stock
  • 125g single cream
  • 125g white whine
  • salt and pepper, to taste
  • 1/2 bunch flat leaf parsley, finely chopped

Prep:8min  ›  Cook:12min  ›  Ready in:20min 

  1. In a large frying pan melt butter and fry the onion over medium heat until translucent and soft.
  2. Add beef strips and fry for 2 minutes until any liquid has evaporated, but do allow the meat to brown (lower the temperature if necessary).
  3. Dust the beef and onions with flour and stir. Pour in the stock, cream and white wine, bring to the boil and cook for 5 minutes stirring constantly. Season with salt and pepper to taste. Serve hot, sprinkled with fresh parsley.

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