BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE
Steps:
- For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
- For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
- Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
- Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
- Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
- For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
- Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
- Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.
BEEF TENDERLOIN WITH BRANDY SAUCE
Make and share this Beef Tenderloin With Brandy Sauce recipe from Food.com.
Provided by Dienia B.
Categories Steak
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate steaks in marinade for 2 hours.
- Saute steaks in butter; remove from pan when cooked to doneness you like.
- Add mushrooms to pan.
- Add peppercorns.
- Add brandy OFF stove.
- Deglaze pan, scraping browned bits off bottom of pan.
- Don't ignite; fire scares me.
- Add cream.
- Reduce; pour over steaks.
Nutrition Facts : Calories 480.5, Fat 36.8, SaturatedFat 18.5, Cholesterol 143.5, Sodium 178.3, Carbohydrate 2.5, Fiber 0.5, Sugar 0.4, Protein 23.2
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
BEEF TENDERLOIN WITH MUSHROOMS AND THYME
Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
- Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.
BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON
This brandy cream sauce for steak never ever disappoints. It's so packed with flavor and the creamy texture makes a delightful sauce for filet mignon or any steak. I'm also sharing my foolproof way to make pan-fried filet mignon that comes out perfectly cooked on the stovetop.
Provided by Karin and Ken
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.
Nutrition Facts : Calories 749 kcal, Carbohydrate 45 g, Protein 9 g, Fat 54 g, SaturatedFat 19 g, TransFat 0.2 g, Cholesterol 68 mg, Sodium 64 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 32 g, ServingSize 1 serving
ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT MASHED POTATOES
Provided by Jeanne Thiel Kelley
Categories Milk/Cream Mushroom Roast Christmas Dinner Beef Tenderloin Brandy Winter Family Reunion Shallot Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
- Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
- Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
- Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
- Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.
BEEF TENDERLOIN WITH MUSHROOMS, ONIONS AND REDUCED WINE SAUCE
There couldn't be a more delicious recipe for beef tenderloin, I imagine that this could be made using pork tenderloin, you will have to adjust the roasting time.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 992.3, Fat 64.7, SaturatedFat 26.3, Cholesterol 225.7, Sodium 418.2, Carbohydrate 14.7, Fiber 1.4, Sugar 6.4, Protein 61
BEEF TENDERLOIN WITH ROASTED SHALLOTS
The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
Provided by Christine L.
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g
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