Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
Directions

For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.

For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. 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.

Serve fillets with mushroom sauce and whipped potatoes.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Grilled Beef Skewers with Sun-Dried Tomato Relish

    Recipe courtesy of Giada De Laurentiis