Recipe courtesy of Annie Gunn's

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

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness. 
  2. 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.
  3. 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. 
  4. 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.

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