- 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
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.