PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE
Provided by Alexis Touchet
Categories Beef Mushroom Roast Christmas Dinner Meat Beef Tenderloin Winter Christmas Eve Butter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
- Heat oven to 350°F with rack in middle.
- Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
- Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
- Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
- Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
- Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
- Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
- Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
- Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
- Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
- Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
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 MUSHROOM SAUCE
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.
Nutrition Facts :
BEEF TENDERLOIN IN CREAMY PORCINI SAUCE
This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!
Provided by Cynthia Russell
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, soak dried mushrooms in hot water.
- Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
- Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
- Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g
BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE
Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
- Drain, rinse and drain mushrooms; chop mushrooms.
- Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
- Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
- Discard bay leaf.
- Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
- Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
- Remove pan from heatt, stir in salt and pepper; keep warm.
- Preheat oven to 400°.
- Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
- Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
- Place beef on a platter, let stand 5 minutes before serving; serve with sauce.
Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21
PORCINI MUSHROOM SAUCE
Steps:
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
- Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
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
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