Ingredients
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
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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By lester_hunt_7954278
Oregon, WI
on April 26, 2012
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For the third year in a row, I am using this recipe to celebrate the beginning of morel season here is southern Wisconsin (late April -early May. For a little something different in the side dish, try roasted, then mashed sweet potatoes thinned with coconut milk and topped with maple-glazed chopped pecans. (I'm on the "paleo" diet, so that's what I do. Also, grilled asparagus.
By anniefoch
on January 21, 2012
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When I stumbled upon this, I was intrigued; when I made it, I was speechless. I can't remember the last time I made a recipe precisely as written (other than Ina Garten that turned out so perfectly. No tweaks necessary! Do it just like they say and you will have a perfectly peppered piece of beef with a impecibly balanced sauce. We had it with artichokes, the rest of an amazing cab, and chocolate mousse. This was the centetpiece of a great meal which will absolutely happen again.
By Fgjolly
Houston, TX
on January 01, 2006
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This is a very easy dish to prepare. Sometimes I sub the whipped potatoes with garlic mashed potatoes (a favorite with guests.
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