I’m interrupting my Thanksgiving Countdown of Side Dishes today to post this delectable beef dish. We indulge ourselves with it on special occasions.
Being health conscious and a bit of an exercise addict, most meals we make at home are on the healthier side. Many of them are vegetarian or pescatarian. (Pescatarians include fish and seafood in their diets, but no other meat). While we do limit red meat, sometimes, we indulge in some exquisite beef dishes. This is one of those.
We’ve made this beef tenderloin a few times since last fall, when there was an event to celebrate. Eric came up with the recipe and had Andrew make it for me on my birthday. Eric prepared the side dishes while Andrew handled the tenderloin. The beef was definitely the star of the birthday dinner. I’m sure whatever accompaniments Eric put together were equally awesome, but none of us remember what those were as Andrew did a great job on the main dish!
Beef Tenderloin with Mushroom Cream Sauce
Beef Tenderloin with Mushroom Cream Sauce (adapted from foodnetwork.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Serves 4
Ingredients:
- 3 tablespoons unsalted butter, divided
- 1 pound mushrooms, trimmed
- kosher salt and freshly ground pepper
- 4 (6-ounce) beef fillets, about 1 1/2 inches thick
- 1 shallot, finely chopped
- 2 tablespoons stone ground mustard
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley, plus more for garnish
Directions:
Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until it is hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Set the mushrooms aside.
Cook the mushrooms.
Wipe out the skillet. Heat the remaining 1 tablespoon of butter in the skillet over high heat until it is hot. Sprinkle the beef generously with salt and pepper.
Salt & pepper the beef.
Sear the meat over medium-high heat, turning once halfway through, until it is browned, about 12 minutes for medium. Transfer the beef to a plate.
Cook the beef.
Add the shallots to the skillet and cook them over medium heat, stirring, until they are golden, about 3 minutes.
Saute the shallots.
Add the mustard and heavy cream to the pan and bring them to a boil, cooking the sauce until it is slightly thickened, about 3 minutes.
Add the cream to the shallots.
Stir in the parsley.
Add the parsley to the sauce.
Spoon the sauce onto a serving platter. Place the beef on the platter and scatter the mushrooms over top. Garnish the dish with additional parsley, if desired.
Sooo good!
Sometimes, you just have to go with the beef! ~Linda
Beef Tenderloin with Mushroom Cream Sauce (adapted from foodnetwork.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Serves 4
Ingredients:
- 3 tablespoons unsalted butter, divided
- 1 pound mushrooms, trimmed
- kosher salt and freshly ground pepper
- 4 (6-ounce) beef fillets, about 1 1/2 inches thick
- 1 shallot, finely chopped
- 2 tablespoons stone ground mustard
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley, plus more for garnish
Directions:
Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until it is hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Set the mushrooms aside.
Wipe out the skillet. Heat the remaining 1 tablespoon of butter in the skillet over high heat until it is hot. Sprinkle the beef generously with salt and pepper. Sear the meat over medium-high heat, turning once halfway through, until it is browned, about 12 minutes for medium. Transfer the beef to a plate.
Add the shallots to the skillet and cook them over medium heat, stirring, until they are golden, about 3 minutes. Add the mustard and heavy cream to the pan and bring them to a boil, cooking the sauce until it is slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce onto a serving platter. Place the beef on the platter and scatter the mushrooms over top. Garnish the dish with additional parsley, if desired.