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Ingredients
- 16 oz beef tenderloin
- Kosher salt and coarse black pepper
- Blended oil (enough to coat pan, about 3 T)
- 1 oz butter
- Whole thyme, removed from stem
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/4 cup white wine
- 1/2 cup each chanterelle mushrooms, maitake mushrooms, black trumpet
- Mushroom
- 8 oz Beef Demi glace
Details
Preparation
Step 1
Pre-heat oven to 500 degrees. Drizzle in some blended oil or canola oil over a hot cast iron or heavy pan. Season beef with salt and pepper and when pan is smoking hot carefully put beef in pan and brown on all side. Once you get color on beef on all sides, put directly into oven.
In another sauté pan add butter and olive oil minced shallots and garlic and cook until toasted. Add mushrooms salt and pepper and sauté. Add white wine and thyme. Flip beef after 5 minutes and cook for another 5. Remove beef from oven and add butter and thyme and baste the meat. Remove from pan and let rest for 10 minutes before slicing. You can reheat some beef demi glace that you can find in most specialty super markets and put a sauceboat to serve with chateaubriand.
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