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Beef Tenderloin with Wild Mushroom Sauce
iParenting’s Dedicated Dad shares a family favorite!

Wild Mushroom Sauce:
1/2 pound wild mushrooms, such as chanterelles or morels*
1 tablespoon olive oil
2 shallots, chopped
3 cloves garlic, chopped
1/2 cup red wine
1 cup rich beef stock
1 teaspoon chopped fresh rosemary
1/4 cup heavy cream
Salt and black pepper to taste

Beef Tenderloins:
1 tablespoon olive oil
4 beef tenderloins, 5 to 6 ounces each
1 tablespoon cracked black pepper
Salt to taste
4 ounces Gorgonzola cheese
directions
For the sauce, slice mushrooms and set aside. In a large sauté pan, heat the oil until very hot. Add mushrooms and sauté until tender, 3 to 4 minutes. Add shallots and garlic and sauté lightly. Add wine and boil over medium heat until reduced by half, about 2 minutes. Add stock and reduce by half again, 4 to 5 minutes. Add rosemary and cream and cook for 2 to 3 minutes to reduce slightly. Season with salt and pepper. Keep sauce warm while cooking the tenderloins.

For the tenderloins, preheat over to 350 degrees F. Heat oil in a large sauté pan until smoking hot. While the oil is heating, coat the tenderloins with pepper and season with salt. Sear each side in the hot pan until brown, 2 to 3 minutes total. Place in oven for 10 to12 minutes, until tenderloins are medium-rare. Place tenderloins on plates or a platter and spoon the mushroom sauce over them. Crumble the Gorgonzola cheese over the top and serve hot.

suggestions
*Use the best mushrooms you can find. If you can't find fresh wild mushroom, try domestic mushrooms and a few dried wild mushrooms. Rehydrate the dried mushrooms in either hot water or heated wine, allowing them to sit until they are soft. Add the liquid to the sauce.

>From the book Cooking With Caprial.