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Seared Beef Tenderloin with Sun-Dried Tomato Butter, Mushrooms and Arugula


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  • 2 oil-packed sun-dried tomato halves, drained and minced
  • 4 Tbs. unsalted butter, well softened
  • 1/4 tsp. sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 4 beef tenderloin medallions, 1/2 inch thick
  • 1 Tbs. olive oil
  • 2 shallots, minced
  • 1/4 lb. cremini mushrooms, stems trimmed and discarded, caps wiped clean and sliced about 1/4 inch thick
  • 1/2 lb. arugula, trimmed, washed and dried



Step 1

Mix the minced sun-dried tomatoes with 2 Tbs. of the butter and the vinegar. Season with a pinch of two of salt, wrap in plastic and shape it into a 2 inch long cylinder. Put in the freezer to firm.

Season the beef well on both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until quite hot. Sear the medallions until well browned on both sides and cooked to rate, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 2 Tbs. butter to the pan. When it's foaming, add the shallots, cook for 30 seconds and add the mushrooms and a good pinch of salt. Saute until the mushrooms are well browned, 2 - 3 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted. Arrange the sauteed vegetables on dinner plates, top with the beef, and serve with a slice or two of the chilled butter on the meat.

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