Rosemary Beef Tenderloin With Wild Mushroom Cream Sauce Recipe

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
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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!