Tenderloin Of Beef In Mushroom Mustard And Red Wine Sauce Food

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE

Steps:

• Remove the tenderloin from the refrigerator 1 hour prior to cooking.
• On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
• Preheat the oven to 225 degrees F.
• Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
• Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
• Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
• Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
• Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

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.

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 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.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.