Rosemary Beef Tenderloin With Wild Mushroom Cream Sauce

Rosemary Beef Tenderloin With Wild Mushroom Cream Sauce

1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignon, tied)
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary
3 cloves garlic, finely chopped
kosher salt and black pepper
2 tablespoons salted butter
2 shallots thinly, sliced
12 ounces wild mushrooms, torn
2 teaspoons dijon mustard

  • Preheat the oven to 400 degrees F.
  • Rub the steaks with rosemary, and garlic. Season each side with salt and pepper.
  • Heat the olive oil in a large, oven safe skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8-12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.

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