Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes
- 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
- 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.
Recipe courtesy of Annie Gunn's, St. Louis, MO
Recipe courtesy of Paul Young
Recipe courtesy of Aria Kagan