SEARED BEEF TENDERLOIN WITH SUN DRIED TOMATO BUTTER, MUSHROOMS & ARUGULA

SEARED BEEF TENDERLOIN WITH SUN DRIED TOMATO BUTTER, MUSHROOMS & ARUGULA image

Yield 3 people

Number Of Ingredients 9

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3 oil-packed sun-dried tomato halves, drained and minced
4 Tbs unsalted butter, well softened
1/4 tsp sherry vinegar
Kosher salt and freshly ground black pepper
4 beef tenderloin medallions, 1/2 inch thick (3/4 lbs total)
1 Tbs olive oil
2 shallots, minced
1/4 lb cremini mushrooms, stems trimmed and discarded; caps wiped clean and sliced about 1/4 inch thick
1/2 lb arugula, trimmed, washed, and dried (or 10 oz packaged baby arugula)

Steps:

Mix the minced sun-dried tomatoes with 2 Tbs of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and shape it into a 2-inch-long cylinder. Put in the freezer to firm. Season the beef well on both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until quite hot. Sear the medallions until well browned on both sides and cooked to rare, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 2 Tbs butter to the pan. When its foaming (right away), add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Saute until the mushrooms are well browned, approx 2 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted. Arrange the sauteed vegetables on dinner plates, top with the beef, and serve with a slice or two of the chilled butter on the meat.