Tenderloin Tips With Mushrooms And Herbs Food

TENDERLOIN TIPS WITH MUSHROOMS AND HERBS

Steps:

• 1 Heat 1 tablespoon of the oil in a large skillet or shallow braising pan over medium-high heat
• 2 Add half of the tenderloin cubes; season with salt and pepper to taste
• 3 Cook for 3 to 4 minutes, stirring after they have browned on the first side, so the cubes lose their raw look and brown a bit; they will not be cooked through
• 4 Use a slotted spoon to transfer to a plate
• 5 Repeat with the remaining meat
• 6 Add the remaining tablespoon of oil to the skillet or pan
• 7 Once the oil starts to shimmer, add the onion; season with salt and pepper to taste
• 8 Reduce the heat to medium; cook for 6 to 8 minutes or until the onion has softened
• 9 Add the mushrooms and increase the heat to medium-high; cook for 6 to 8 minutes, until the mushrooms release their liquid and start to brown
• 10 Add the red wine; cook for 3 to 4 minutes, until the wine reduces by half
• 11 Whisk together the broth and mustard in a cup, then add to the pan
• 12 Return the beef and any accumulated juices to the skillet or pan
• 13 Whisk together the brandy and cornstarch in a cup, then stir into the skillet or pan
• 14 Cook for 2 to 3 minutes, until the mixture is bubbling at the edges and the beef has cooked through
• 15 Stir in the dill and parsley
• 16 Taste, and adjust seasonings as needed
• 17 Divide among individual plates; serve hot

BEEF TENDERLOIN WITH MUSHROOMS, ONIONS AND REDUCED WINE SAUCE

Steps:

• In a large pot boil wine, Port and broth until reduced to 4 cups.
• Melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
• Add in the thyme and then saute until the onions are DEEP brown in colour; transfer onions to a bowl.
• Add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
• Return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
• Stir the onion/mushroom mixture into the reduced wine mixture; simmer for about 1 hour (or until reduced further to about 3 cups) season with salt and pepper to taste.
• Rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
• Just before cooking season with salt and pepper.
• Brown the roast on all sides on top of the stove, then place in a roating pan.
• Set oven to 400 degrees.
• Roast for about 35 minutes or until a meat thermometer reads 125 degrees F (for rare).
• Remove and tent with foil; let stand for 15 minutes before slicing.
• Pour the juices from the roast into the sauce, heat and serve with the roast.

HERB PORK TENDERLOIN STUFFED WITH MUSHROOMS AND PORT WINE

Steps:

• Drain the toothpicks and have them close to your work surface for easy reach in a few minutes.

FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY

Steps:

• TO PREPARE FILET STEAKS:.
• Preheat oven to 450°F.
• Combine first 5 ingredients.
• Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
• Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness.
• Remove from oven; keep warm.
• TO PREPARE GRAVY:.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
• Add broth and wine; bring to a boil.
• Cook until reduced by half (about 4 minutes).
• Combine water and cornstarch in a small bowl, stirring with a whisk.
• Add cornstarch mixture to pan; bring to a boil.
• Cook 1 minute or until slightly thickened, stirring constantly.
• Serve with steaks.