Name: Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 (10-ounce) tenderloin fillets; 3 tablespoons cracked black pepper; 1 tablespoon kosher salt; Extra-virgin olive oil; 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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Annie Gunn's, St. Louis, MO

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

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