Beef Tenderloin And Mushrooms In Garlic Butter Sauce Food

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 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 MUSHROOMS AND ESPAGNOLE SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
• Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
• While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
• While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
• Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
• Serve beef with sauce.

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 A DARK ALE AND MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Cut the endives in half, remove the core, place in a small pot. Add 1 tablespoon butter, salt, pepper, sugar, and 1 cup ale beer. Bring to a boil, cover with a piece of parchment paper and place in a 350 degree oven. Cook for 30 to 40 minutes, until slightly brown in color and the beer has reduced by 1/2.
• Meanwhile, heat the oil in an ovenproof frying pan or casserole. Season the meat with salt and pepper on all sides. When the oil is very hot, sear the meat, caramelizing all sides evenly. When seared, drain off the fat and add the Belgian beer.
• Increase the oven temperature to 450 degrees F.
• Roast the meat in the oven for 15 to 20 minutes. Remove the pan from the oven and let the meat rest for 5 minutes before slicing.
• Melt 2 tablespoons butter in a heavy-bottomed pot, add the onions, and cook for 3 to 4 minutes. Squeeze the mushrooms out of the juice, and add to the onions, cook for another 2 to 3 minutes. Deglaze the pan with 2 cups beer, and reduce until almost dry. Then add the mushroom rehydrating liquid, and reduce until almost dry. Add the veal stock and the cream, and reduce at low heat until thick. Check the seasoning, reserve.
• To serve, slice the meat in 1/2 to 1/4-inch thick pieces. Place on a plate, surround with the endive leaves. Put the wild mushrooms around the meat and cover with a thin layer of the sauce and serve immediately.

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.

BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH

Steps:

• Heat 1 tbsp.
• olive oil in large skillet.
• Add garlic and onion, and saute until softened.
• Add mushrooms, saute until lightly browned, stirring occasionally.
• Add spinach and sherry, and saute until spinach is wilted.
• Salt and pepper to taste.
• Season beef tenderloin on all sides with salt and pepper.
• Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
• Use butcher's string to tie the halves together and secure the filling.
• Heat remaining olive oil in large skillet.
• Sear tenderloin on all sides until browned.
• Heat oven to 425 degrees F.
• Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
• Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
• Cut into 1/2 inch slices to serve.

MUSHROOM BEEF TENDERLOIN

Steps:

• In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm., Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with the mushroom sauce.

MUSHROOM BEEF TENDERLOIN

Steps:

• In a large skillet, saute mushrooms in 3 tablespoons of butter, for 6 minutes, or till tender.
• Stir in flour, pepper, garlic powder, and salt until well blended.
• Gradually add the cream , bring to a light boil.
• Cook & stir 2 minutes, until thickened.
• Stir in parsley, and set aside.
• In another large skillet, heat remaining butter over medium heat.
• Cook steak for 6 minutes, or until meat reaches desired tenderness.
• Serve with mushroom sauce.

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 WITH MUSHROOM-WINE SAUCE

Steps:

• Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

BEEF TENDERLOIN IN MUSHROOM PORT SAUCE

Steps:

• Heat oven to 425 degrees F.
• Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 425-degree F. oven about 30 to 35 minutes for medium-rare to medium doneness.
• Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot. Add half of mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
• In same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce.
• Remove roast from oven when meat thermometer registers 135°F degrees. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)
• Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.

PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE

Steps:

• In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
• Season the beef tenderloin with salt and pepper and add to pan.
• Add the clove of garlic and sprig of fresh thyme.
• Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
• To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
• Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
• Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
• Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
• Season with salt and pepper and keep sauce warm on one side.
• Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
• Sauté in a splash of olive oil and butter.
• Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
• Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
• Sprinkle with chopped parsley and serve.