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

Total Time:
1 hr
30 min
30 min

4 servings

  • Tenderloin:
  • 4 (10-ounce) tenderloin fillets
  • 3 tablespoons cracked black pepper
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • 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 peeled Yukon Gold potatoes
  • 1/4 cup heavy cream
  • 1 pound unsalted butter
  • Salt and pepper
  • 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.

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