Beef Tenderloins With Mushroom Garlic Sauce Recipes

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 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 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 WITH ROASTED WILD MUSHROOMS

Steps:

• For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
• Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
• For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
• Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
• Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
• For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
• For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
• Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

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!

GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE

Steps:

• Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
• Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
• In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
• Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
• In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

PEPPERED BEEF TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Heat oven to 425°F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 45 minutes or until thermometer reads 135°F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145°F (medium-rare doneness). (Temperature will continue to rise about 10°F and beef will be easier to carve.)
• Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consommé; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.