Beef Tenderloin with Wild Mushroom Gravy
Searing the meat and finishing it at a low temperature help the tenderloin cook gently and evenly while giving it a flavorful crust. It’s good right out of the oven or on sandwiches the next day.
- Wild Mushroom Gravy:
- 1 3-pound pasture-raised beef tenderloin, cut in half cross-wise into 2 1 1/2-pound pieces
- 2 cloves garlic, peeled and halved
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1/4 cup shallots, minced
- 3 cloves garlic, minced
- 1 pound wild mushrooms, cleaned and chopped
- 2 teaspoons fresh thyme, minced
- 1/4 cup sherry
- 1 tablespoon white wine vinegar
- Reserve juices from beef tenderloin
- 3 cups mushroom or beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Preparation time 15mins
Cooking time 40mins
1. Preheat oven to 300° F.
2. Vigorously rub the tenderloin on all sides with the garlic cloves, getting into every nook and cranny. Sprinkle with salt and pepper and press into meat.
3. Heat a large nonstick skillet over medium-high heat and swirl in butter and oil. Sear beef on all sides, making sure to leave enough room between the meat for air to circulate, for a total of about 5 minutes.
4. Insert the instant read probe of an external thermometer into the deepest part of one of the tenderloins. Transfer pan to oven and roast for 35 to 40 minutes, until the internal temperature reaches 120° F. Let rest for 10 minutes before slicing. Reserve meat juices.
5. To make the gravy, heat a large skillet over medium high heat and swirl in oil and butter. Add shallots to pan and sauté for 2 to 3 minutes, until fragrant and starting to brown. Stir in garlic and sauté another 30 seconds. Add mushrooms and thyme to pan and toss well to coat. Sauté for 10 to 12 minutes, until mushrooms have released their liquid and it evaporates, and mushrooms are tinged golden brown.
6. Pour in sherry, vinegar and all of the reserved juices from the beef tenderloin (scrape up any bits stuck to the bottom of the pan). Pour in broth and bring to a boil. Lower heat to medium-low and pour in cornstarch slurry. Stir constantly while simmering for 5 to 8 minutes, until gravy has thickened enough to coat the back of a spoon. Season to taste with salt and pepper.
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