Tenderloin Steaks

Slightly underdone steaks of the tenderest part of the beast in a marvellous rich sharp sauce. Very special indeed for a very special dinner. Not at all difficult to prepare.


How the recipe was developed

A recipe I found in an old book leant to me from Helen Armstrong

Difficulty Level


Type of dish

Starter/Main Course


1 tenderloin cut into round steaks or escallops (6).
6 rashers of bacon.        

2  bay leaves.
4 oz butter


1  medium-sized onion.   

caraway seeds.

2oz.  mushrooms.       

wineglassful dry white wine

1 cup of cream

half a cup of sour cream

salt and pepper.            

juice of half a lemon.     

worcestershire sauce.

Preparation Method

Wrap each piece of meat in a rasher of bacon, and put a little butter in a heavy frying pan, or skillet, with a lid. Cook the pieces for about 6 minutes on each side, and then put them on a serving dish and keep warm while you make the sauce. Put a quarter of a pound of butter in the pan with the sliced onions and mushrooms, the bay leaves and a pinch of thyme and caraway. Let this cook for 5 minutes or until the onions are golden, then add the wine, simmer for a little longer until the vegetables are cooked and add the fresh cream, and allow to cook for another 10 minutes. Remove the pan from the heat and add the sour cream, salt, pepper, and Worcestershire sauce to taste, and the lemon juice. Heat but do not boil. Pour the sauce over the meat and serve immediately.