Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds

Total Time:
1 hr
15 min
45 min

4 servings

  • 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
  • Potatoes:
  • 2 pounds Yukon Gold potatoes, peeled
  • 1/4 cup heavy cream
  • 16 ounces unsalted butter
  • Salt and pepper
  • Tenderloin:
  • 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.

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