Tenderloin with Pale Ale and Mushrooms


1 kg of beef tenderloin in cubs

2 tablespoons of olive oil

Salt and pepper

150 ml of soy sauce

1 tablespoon of mustard

300 g of mushrooms

350 ml of Pale Ale beer

Parsley or coriander (optional)


Cut the beef tenderloin in cubes.

In a non-stick pan add the olive oil, salt and pepper, and the beef tenderloin.

Fry the beef until it looses the light pink tone.

Add the soy sauce, the mustard and the mushrooms.

Let it fry for few minutes, and lower the heat.

When it starts to boil, add the beer and mix.

Cook until the sauce gets creamy.

Add the parsley or coriander, as you wish, to serve.


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