ستيك تندرلوين بصوص الجريفي

We sauté the tenderloin piece with butter or olive oil until it gets a golden color.

We cook the meat on low heat for no more than half an hour, checking until we reach the desired doneness.

After the meat is cooked, we strain the broth and mash the spices.

We let the meat cool completely, then slice it into steak portions.

For the Gravy Sauce: We melt 1 tablespoon of butter in a pan, then add 2 tablespoons of flour and stir them over the heat.

We gradually add the meat broth, stirring until we reach the desired consistency.

We sauté the mushrooms on high heat until they turn brown, then add them to the sauce.

We add a Maggi cube, black pepper, salt, steak spices (if available), and rosemary to taste.

We place the sliced meat in a serving pyrex and add the gravy sauce on top.