BEEF TENDERLOINS WITH MUSHROOMS

SERVES 4

Beef tenderloins (filet mignon) make a simple but elegant main dish for a special occasion. I usually buy some when they (or the whole tenderloin) are on sale and freeze until use.

INGREDIENTS

1 tbsp olive oil

4 8-ounce beef tenderloins

2 tbsp unsalted butter

1 pound fresh mushrooms, sliced (see note below)

2 large shallots, finely chopped

2 large cloves garlic, minced

Pinch of thyme

Salt and pepper to taste

1-1/2 cups dry red wine

Salt and pepper to taste

Preheat oven to 450° F. Heat the olive oil in a large, heavy, oven-proof skillet over medium-high heat. Add the tenderloins and brown about 2 minutes per side. Place in oven and roast until desired doneness, about 8 minutes for medium-rare. Remove from skillet and keep warm.

Meanwhile, heat the butter in a different large skillet over medium-high heat. Add the mushrooms, shallots, garlic and a little salt and pepper and sauté until golden brown, about 10 minutes.

Drain excess oil from the steak skillet. Place over medium-high heat. Add wine and reduce for about 10 minutes, scraping up any browned bits. Add mushroom mixture and thyme. Taste for seasoning. To serve, spoon a little of the liquid on the serving plate, top with the tenderloin and spoon mushrooms and a little more sauce over each. Serve immediately.

Notes: You can use any type mushroom for this recipe, but the wild varieties add a richer flavor. I find that portabella mushrooms, and sometimes shitake, are now readily available in my area and they work very well. Make certain your skillet is designed to withstand a high degree oven. If not, place meat on baking sheet to roast. If the oven is being used for another preparation, the tenderloins can be fully cooked in the skillet. Lower the burner temperature slightly, and brown longer on each side until cooked through.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.