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Easy gormet Beef Tenderloin recipe

Faster horses

Well-known member
Beef Tenderloin with Cremini Mushroom Sauce

1 Beef Tenderloin (4½ lbs well-trimmed and tied)
3 Tbsp olive oil
4 tsp kosher salt**
1 Tbsp ground black pepper**
** Note: Sounds like a lot but anything less is insufficient

Remove tenderloin from refrigerator. Rub roast with 2 Tbsp. olive oil and let stand at room temperature for 1 hour.
Combine salt and pepper in small bowl: season all surfaces of roast with salt-pepper mixture, pressing to make salt and pepper adhere. Heat remaining oil in 12 inch heavy bottomed skillet and when oil is almost smoking, add the tenderloin and brown on all sides-2-3 minutes per side—use tongs to turn roast.
Roast in 250 deg oven till voice tells you it has reached 120-125 internal temperature (about 40 minutes)
Tent loosley with foil for 10 minutes and carve.

Cremini Mushroom Sauce
½ pound cremini mushrooms -sliced
2 Tbsp butter
¼ cup brandy
¾ cup beef stock
¾ cup heavy cream
2 Tbsp fresh lemon juice

Melt 1 Tbsp. butter in large skillet over moderate heat.



Add cremini mushrooms and cook until they release their juices. Pour juices into measuring cup and add enough beef stock to equal 1 cup.
Add remaining 1 Tbsp. butter to skillet and cook mushrooms over high heat till slightly crisp—about 4 minutes.
Slowly pour the brandy into the skillet and ignite carefully. Swirl the skillet until the flames subside.
Add the reserved mushroom liquid, the cream and 1 Tbsp. lemon juice.
Season with salt and pepper and other 1 Tbsp lemon juice if needed
Boil till thickened --about 2-3 minutes
(This sauce can be prepared a day ahead)

Add a splash of A-1 Sauce for stronger flavor if desired
 

katrina

Well-known member
Add cremini mushrooms and cook until they release their juices. OPEN BRANDY AND HAVE SMALL SIP Pour juices into measuring cup and add enough beef stock to equal 1 cup. HAVE ANOTHER SIP OF BRANDY, HECK WHY NOT... FILL A SMALL JUICE GLASS AND GUZZLE DOWN.
Add remaining 1 Tbsp. butter to skillet and cook mushrooms over high heat till slightly crisp—HAVE SOME MORE OF THAT BRANDY about 4 minutes.
Slowly pour WHILE LEANING AGINST THE KITCHEN COUNTER CUZ THE ROOM IS SPINNING the brandy into the skillet and ignite carefully. LOOK NO EYEBROW NOW!!! Swirl the skillet until the flames subside. HAVE FIRE DEPARTMENT ON SPEED DIAL!!
Add the reserved mushroom liquid, the cream and 1 Tbsp. lemon juice.
Season with salt and pepper and other 1 Tbsp lemon juice if needed
Boil till thickened --about 2-3 minutes DRINK REST OF BRANSY
(This sauce can be prepared a day ahead)

Add a splash of A-1 Sauce UNDER ARM PITS for stronger flavor if desired
 

Yanuck

Well-known member
FH that looks really good, what are cremini mushrooms? I'm thinking that and apple crumb pie sound good for supper tomorrow night
 

Faster horses

Well-known member
Beats me. :???:

I was flying back from Canada at one point and the lady I was sitting next to and I started talking about beef. She told me about this wonderful
beef tenderloin recipie. I had forgotten about it and was cleaning out
my email inbox, and...there it was f rom a couple of years ago. I just thought I'd share it here.
I intend to try it too. If you try it first, let me know what you think.
She raved about it!!!

I bet any mushrooms would work, wouldn't you?
 

hillsdown

Well-known member
I think cremini mushrooms are just baby portobello mushrooms.

Button mushrooms would work probably if you couldn't find them . I suppose even shitaki or portabello would work for that matter as well.

The recipe sounds great, my arteries are closing as I read it. It definitely is a must try I bet it will be delicious.. :)
 

Cal

Well-known member
Not to hijack this post, but we just cracked open a bottle of strawberry-rhubarb wine from Schade winery in Volga, SD.......surprisingly pretty darn good!
 
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