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
- Preheat oven to 400 F (204°C)
- Bring beef tenderloin to room temperature. Drizzle olive oil all over and sprinkle with salt, pepper and fresh rosemary.
- Place a large heavy bottomed skillet over medium high heat. Add oil to the pan and allow to heat.
- 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).
- Remove meat and cover loosely with aluminum foil to rest.
- Clean and trim the mushrooms and roughly chop. If using Shimeji mushrooms leave whole.
- Chop the shallots small dice.
- Place butter and olive oil in large cast iron skillet. Allow to heat until almost smoking.
- 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.
- Add stock and bring to a boil. Allow the beef stock to reduce by half. Add cream, rosemary, salt and pepper.
- Allow to simmer until slightly thickened.
- Remove from heat.
- Slice the rested beef to desired thickness and serve with the mushroom sauce.
