Faster horses
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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
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