Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds
- Morel Mushroom Sauce:
- 2 ounces pure olive oil
- 16 ounces morel mushrooms
- 4 garlic cloves, minced
- 6 ounces Cabernet Sauvignon
- 6 ounces brown veal stock
- 2 tablespoons fresh thyme
- 4 tablespoons butter
- Salt and pepper
- 2 pounds Yukon Gold potatoes, peeled
- 1/4 cup heavy cream
- 16 ounces unsalted butter
- Salt and pepper
- 4 (10-ounce) beef tenderloin fillets
- 1 tablespoon kosher salt
- 3 tablespoons cracked black pepper
- Extra-virgin olive oil
For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with cabernet sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper. Whip vigorously.
Preheat the grill to medium high. Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Annie Gunn's, Chesterfield, MO
Recipe courtesy of Anne Burrell
Recipe courtesy of Paul Young