ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
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.
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the meat on both sides with salt and pepper. Set aside.
- Cut mushrooms into thin slices. There should be about 3 cups.
- Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
- Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
- Cook briefly, stirring and pour in the wine.
- Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
- Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
- Swirl in the remaining butter and serve the sauce with the meat.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams
BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA
Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.
Provided by Kittencalrecipezazz
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- Add in the mushrooms; saute until tender (about 10 minutes).
- Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- Season steaks with salt and pepper, and add to skillet.
- Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- Transfer the steaks to a plate.
- Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- Add in cream and boil for about 2 minutes.
- This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
- Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- Return the steaks to skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2
PERFECT TENDERLOIN STEAK / FILETS WITH MUSHROOMS
This is almost a RELIGIOUS experience to eat. One of the few great things about traveling for a profession, is the ability to pursue the quest for "The Perfect Steak." NY steaks are too complicated and "vertical," Chicago can be bland, California adds overwhelming spices. Best so far has been found at "Marysville House"- the one remaining establishment in a ghost mining town about 30 miles outside of Helena, MT*. Have been trying to recreate it for years. Find an outstanding butcher - NOT at your grocery store. Pick the most marbled, aged filets. *Post-scripts: My friend from Helena just told me that Marysville House sold, and isn't nearly as good any more 8**(. For an extra decadence, top with a compound butter made from butter, Gorgonzola cheese, garlic, and basil. THIS should be illegal 8).
Provided by Pellerin
Categories Steak
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic to expel the cloves into a bowl.
- SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
- Increase oven temperature to 400°F.
- Meanwhile, bring steaks to room temperature and sauté mushrooms.
- To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
- Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
- Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
- Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
- Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
- Immediately place in the oven for 6½ to 7 minutes for medium rare.
- Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
- Serve steaks, smothered in mushrooms.
Nutrition Facts : Calories 902.8, Fat 69.7, SaturatedFat 26.5, Cholesterol 190.6, Sodium 3599.3, Carbohydrate 18.9, Fiber 3.3, Sugar 5.1, Protein 44
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