TENDERLOIN IN CREAMY MUSHROOM SAUCE.

 1 tenderloin, trimmed and sliced

1 onion, peeled and grated

2 garlic cloves, peeled and minced

2 tbsp olive oil

1 tbsp melted butter

500 gr (1 lb) wild mushrooms

1 bay leaf

1 glass of wine

1 tsp mustard

Salt and pepper to taste

Enough water to cover 

Fresh cream 

Saute the onion and garlic in a little olive oil until translucent and set aside.

Saute the sliced tenderloin on both sides until slightly brown. Pour in the wine and let it evaporate then add all the other ingredients plus the onion and garlic, season to taste with salt, pepper, and mustard, cover with water and simmer for 45 minutes or until tender and the sauce bubbles and thickens. 

Serve drizzled with cream and mashed potatoes.