Beef Tenderloin

By alva

Ingredients

• 4 x6 ounce beef filets, center cut
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cups wild mushrooms, sliced
• 2 tablespoons shallot, minced
• 2 teaspoons garlic, minced
• 1 teaspoon chopped thyme leaves
• 1 bunch asparagus, peeled, cut on bias, 1” pieces, blanched
• 2 tablespoons minced fresh Italian parsley

Preparation

Step 1

Beef Tenderloin
1.Heat the olive oil in heavy large skillet over high heat. Season the beef filets with salt and freshly ground black pepper. Sear the beef in the pan for 3-4 minutes on each side. Remove from skillet and let rest.
2.Add butter and mushrooms to the same skillet and sauté until mushrooms are browned, about 4 minutes. Then, add minced shallots, garlic, thyme, and sauté for 2 minutes. Add 1 cup of Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season to taste with salt and pepper.
3.Divide Lobster Mashed Potatoes among 4 plates. Arrange beef filets on the top of the potatoes. Spoon mushroom asparagus ragout over the beef and serve.