Tania Sharmin, proprietor of the International Culinary Training Institute, has shared the recipe for White Creamy Sauce Tender Line. The recipe uses 180 grams of beef tenderloin, properly cut by Bengal Meat.
The meat is marinated with salt and pepper for some time. It is then cooked in a non-stick frying pan for 3 minutes on each side, ensuring the inside remains juicy.
In the same pan, sauté chopped onions until soft, then add lemon juice and cook for 1 minute. Add cream and mustard, stirring until the sauce thickens and smoothens. Season with salt to taste.
Optionally, sprinkle a bit of ground black pepper on top.
