Spice Crusted Beef Tenderloin With Mushroom 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 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.

BEEF TENDERLOIN IN MUSHROOM-WINE SAUCE

Steps:

• Line a medium roasting pan with foil.
• Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter until almost room temperature (this might take several hours, this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).
• Season the beef with salt and black pepper (nothing else!).
• Place in the roasting pan and bake uncovered in a 450 degree oven for 15 minutes.
• Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat.
• Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes.
• Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper.
• In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture.
• Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.
• Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness.
• Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.
• Let beef stand for 10-15 minutes before serving.

SPICE-CRUSTED BEEF TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Place shiitake mushrooms in medium bowl. Add 3/4 cup hot water and soak until mushrooms soften, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Stem mushrooms; thinly slice caps. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add crimini mushrooms, shallots, garlic, and shiitake mushrooms; saute until soft, about 3 minutes. Add wine and reserved 1/2 cup mushroom soaking liquid; simmer until reduced to 1/2 cup, about 4 minutes. Add broth; simmer until reduced to 1 1/2 cups, about 4 minutes. (Sauce can be made 2 hours ahead. Set aside at room temperature.) Toast mustard seeds in heavy small skillet over medium heat until seeds begin to pop, about 3 minutes. Cool slightly. Transfer to spice grinder and blend until coarsely ground. Transfer to shallow bowl. Mix in five-spice powder, salt, and pepper. Preheat oven to 400. Heat remaining 2 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle steaks with mustard seed mixture. Cook until browned, about 2 minutes per side. Transfer steaks to baking sheet. Place in oven and cook to desired doneness, about 5 minutes for medium-rare. Meanwhile, add sauce to same skillet and bring to simmer. Add butter; whisk until melted. Season with salt and pepper. Transfer steaks to 4 plates. Serve with sauce. *A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.