Beef Tenderloin and Mushroom Cream Sauce

This recipe is from the Maple & Mushrooms episode of A is for Apple, hosted by Leah Wildman.

Serves: 6 – 8

Ingredients

• 2 lb (908g) whole beef tenderloin trimmed, center cut
• 2 teaspoons (10ml) kosher salt
• 1 tablespoon (15ml) freshly cracked pepper
• 1 tablespoon (15ml) freshly chopped rosemary
• 1 tablespoon (15ml) olive oil

Mushroom sauce

• 1 pound (454g) various mixed mushrooms like shitake, king, oyster shimeji
• 2 tablespoons (30ml) butter
• 1 tablespoon (15ml) olive oil
• 2 whole shallots peeled
• 2 tablespoons (30ml) rosemary
• 1 cup (250ml) beef stock
• ½ cup (125ml) red wine like a Shiraz
• 2 cups (500ml) 35% cream
• Salt and pepper to taste

Directions

1. Preheat oven to 400 F (204°C)
2. Bring beef tenderloin to room temperature.  Drizzle olive oil all over and sprinkle with salt, pepper and fresh rosemary.
3. Place a large heavy bottomed skillet over medium high heat.  Add oil to the pan and allow to heat.
4. Place the beef in the pan and cook without moving until a deep caramelized crust is achieved.  Continue to turn and cook until all but one of the sides of the beef are caramelized. For the final side flip so the un-browned side is on the bottom of the pan and place in the oven to finish for about 12 minutes for medium rare. Or until a thermometer reaches 115F-118F (46°C-47°C).
5. Remove meat and cover loosely with aluminum foil to rest.
6. Clean and trim the mushrooms and roughly chop. If using Shimeji mushrooms leave whole.
7. Chop the shallots small dice.
8. Place butter and olive oil in large cast iron skillet.  Allow to heat until almost smoking.
9. Add mushrooms to the skillet. Cook, stirring constantly until mushrooms start to caramelize. About 5-10 minutes. Add the shallots and cook for 2 minutes.  Deglaze the pan with red wine.
10. Add stock and bring to a boil. Allow the beef stock to reduce by half.  Add cream, rosemary, salt and pepper.
11. Allow to simmer until slightly thickened.
12. Remove from heat.
13. Slice the rested beef to desired thickness and serve with the mushroom sauce.