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Beef Tenderloin with Wild Mushroom Sauce
From the cookbook Cooking With Caprial
iParenting's Dad of the Month shares a family favorite!
Ingredients
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 saute pan, heat the oil until very hot. Add mushrooms and saute until tender, three to four minutes. Add shallots and garlic and saute lightly. Add wine and boil over medium heat until reduced by half, about two minutes. Add stock and reduce by half again, four to five minutes. Add rosemary and cream and cook for two to three 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 saute 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, two to three 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.