Recipe courtesy of Annie Gunn's
Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2177
- Total Fat
- 187
- Saturated Fat
- 93
- Carbohydrates
- 55
- Dietary Fiber
- 11
- Sugar
- 3
- Protein
- 68
- Cholesterol
- 536
- Sodium
- 2074
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.