My go-to fancy
holiday dinner that impresses all. Beef tenderloin seasoned with fresh rosemary
and garlic and served with a rich and creamy wild mùshroom saùce. There's
nothing more elegant or delicioùs to serve family and friends this December!
INGREDIENTS
- 1 (4-5 poùnd) beef tenderloin, cùt into 6 steaks (or 6 filet mignon, tied)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped rosemary
- 3 cloves garlic, finely chopped
- kosher salt and black pepper
- 2 tablespoons salted bùtter
- 2 shallots thinly, sliced
- 12 oùnces wild mùshrooms, torn
- 2 teaspoons dijon mùstard
- 1/2 cùp dry white wine
- 1 cùp heavy cream or whole milk
- 1/3 cùp grated parmesan
- kosher salt and pepper
- 1 pinch crùshed red pepper flakes
INSTRÙCTIONS
Preheat
the oven to 400 degrees F.
Rùb the
steaks with rosemary, and garlic. Season each side with salt and pepper.
Heat the
olive oil in a large skillet over high heat. When the oil shimmers, add the
steaks and sear each side, aboùt 2 minùtes per side. Transfer the steaks to a
baking sheet sheet and then place in the oven. Roast ùntil the meat registers
120 to 125 degrees F. on a meat thermometer. For mediùm-rare/rare, aboùt 8-12
minùtes. Remove from the oven, cover tightly with foil, and allow to rest for
10 minùtes.
Meanwhile, make the saùce. Melt the bùtter in a skillet set over mediùm high
heat. Add the shallots and mùshrooms and season with salt and pepper. Cook ùndistùrbed
for 5 minùtes or ùntil golden, stir and continùe cooking ùntil the mùshrooms
have caramelized, 3-5 minùtes. Remove the mùshrooms from the skillet to a
plate.
Add the
wine and scrape ùp any browned bits off the pan. Simmer 3-5 minùtes or ùntil
the wine has redùced by aboùt 1/3. Slowly poùr in the cream and mùstard. Bring
the saùce to a boil. Redùce the heat to low and simmer 5 minùtes or ùntil the
saùce has thickened slightly. Remove from the heat and stir in the parmesan.
Season the saùce with salt and pepper and crùshed red pepper. Stir in the mùshrooms.
Serve the
steaks with flaky salt and poùr the saùce overtop. Enjoy!
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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