Beef Tenderloin And Mushrooms In Garlic Butter Sauce Recipes

GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
• Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper, and white pepper.
• Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
• Transfer to a roasting pan or 9x13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
• While meat is resting melt butter in a small sauce pan over medium heat. Once butter melts, add in whole garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat and pour into a heat-safe container. Remove garlic cloves.
• Slice the roast into 1/2-inch to 3/4-inch slices and drizzle with brown butter. Serve immediately.

BEEF TENDERLOIN

Steps:

• CUT: One end of the beef tenderloin will have a thinner tapered end - we will be folding this end up against the roast. Cut the beef tenderloin in half so the two halves will be roughly equal length when you fold the thin end up against the roast to create a uniform cylinder shape (see photos in post).
• TIE: In order for beef tenderloin to cook evenly and hold the folded tail in place, it is tied with kitchen twine - you can also ask a butcher to do this for you. First, re-fold the thin end up against the roast to create a uniform cylinder shape if needed. To tie, you can simply tie individual loops spaced 1 ½ inches apart down the length of each tenderloin and then one loop going around the roasts lengthwise or I've detailed the proper technique below which is actually quicker (just maybe more difficult explain, so just try it! - see detailed photos in post):
• Take a string and loop it around the width of one roast, about 1-inch from the end and tie a snug knot. Loop the string around your left hand by moving the string from the front of your hand to the back so it creates a loop. With your looped hand, pick up the front of your roast and pull the loop around your roast. Shimmy the loop down to create a loop 1 ½ inches from the first loop. Pull any loose string so it's snug and repeat the process, tightening as you go. To finish, wrap the string all the way around the roast lengthwise then tie off the end and trim any excess string.
• SPICE RUB: Whisk together all of the Spice Rub ingredients in a small bowl; set aside. Pat roasts dry with paper towels then evenly rub spice mix all over (it will seem like a lot but use all of it).
• BRING TO ROOM TEMPERATURE: Let roasts rest at room temperature for two hours or transfer to the refrigerator to rest uncovered for up to 48 hours. If the beef is refrigerated, let it sit at room temperate for 2 hours before cooking.
• HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired.
• GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F. Meanwhile, mix all of the butter spread ingredients together in a bowl until evenly combined; set aside.
• SEAR ROAST: Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium high-heat. When the oil is very hot and just smoking, add beef tenderloin roasts (you may need to work in batches). Sear each side of beef until deeply browned. Transfer to a plate and wipe out any blackened drippings. Drizzle skillet with oil and transfer roasts back to the skillet. Slather the butter spread all over the tops and sides of the roasts (use all of it).
• BAKE: Transfer the skillet (or use a lightly greased baking dish/roasting pan) to the preheated oven. Bake at 450 degrees F until beef registers desired doneness: between 120-125°F for medium rare, recommended (about 20-25 minutes) or 115-120°F for rare or 130-135°F for medium rare. **Keep in mind the beef will rise 5-7 degrees after resting, so take the meat out of the oven 5-7 degrees below the temperature you are aiming for. You will likely need to remove one roast before the other.
• REST AND SLICE: Remove skillet from the oven and baste roasts several times with the buttery juices from the skillet, then transfer roasts to a cutting board and tent loosely with foil. Let beef rest for 15 minutes before slicing into ½-inch thick slices. Serve with Horseradish Cream Sauce.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS

Steps:

• Preheat the oven: Preheat oven to 425°F after the roast has come to room temperature.
• Place the roast in the oven: When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan. Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

BEEF TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 450 Degrees F.
• Pat the meat dry and place it on a rack in a baking pan.
• Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
• Cook longer if less rare meat is desired.
• Saute the onion in butter in a small skillet.
• Add the mushrooms and cook 5 minutes or until browned.
• Stir in the flour.
• Add the remaining ingredients; mix well.
• Cook over medium heat, stirring until thickened.
• Serve the sauce with the beef.

BEEF TENDERLOIN AND MUSHROOMS IN GARLIC BUTTER SAUCE

Steps:

• In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle beef steaks with salt and pepper. Cook beef in butter 6 to 8 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes (beef will be almost done and continue to cook while standing). Remove beef to platter; cover to keep warm.
• Increase heat to medium. Add 1 tablespoon of the remaining butter to skillet. Add mushrooms and garlic. Cook 3 to 4 minutes, stirring once or twice, until tender. Add wine. Cook 4 to 5 minutes, stirring occasionally, until reduced to about one-third and mixture is slightly thick. Remove from heat.
• Beat remaining butter, 1 tablespoon at a time, into sauce with wire whisk just until melted. Serve mushrooms and sauce over beef.