BEEF TENDERLOIN WITH MUSHROOM SAUCE

BEEF TENDERLOIN WITH MUSHROOM SAUCE image

Yield 6-8 people

Number Of Ingredients 9

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2 Tbs. julienne strips of peeled ginger root
1/2 cup brandy
4-5lb beef tenderloin,trimmed and tied, at room temp
4 garlic cloves,minced and mashed to a paste with 1/2 tsp. salt
1/2 cup beef broth
4 shallots,minced
1 Tbs. unsalted butter
4 cups sliced mushrooms (3/4 lb)
3 Tbs. dijon style mustard

Steps:

In a small bowl, combine ginger root and brandy and let mixture stand at room temp for 1 hr. Rub the beef with 1/2 of the garlic paste and season it with salt and pepper. In a roasting pan, roast the meat in the middle of a preheated 450 oven for 30 minor until meat thermometer reads 130 for medium rare meat.Pour ginger root mixture over the meat,ignite it carefully, and let flames burn out. Transfer meat to a platter. To roasting pan, add the broth, and deglaze the pan over mod.high heat, scraping up brown bits and reserve the mixture. In a saucepan,saute the remaining garlic paste and shallots in the butter over moderately high heat until shallots are softened. Stir in the mushrooms,the reserved broth mixture and the mustard. Boil the mixture until it's reduced by two thirds and has thickened slightly. Slice the meat. Serve it napped with the sauce.