Beef Tenderloin in Mushroom Pan Sauce
- 1 tablespoon vegetable oil
- Two 6-ounce beef tenderloin steaks (about 1-inch thick)
- Salt and ground black pepper
- For the sauce:
- 4 tablespoons unsalted butter
- 1 small shallot, minced
- ½ - ¾ cup assorted mushrooms, wiped clean, stems removed, sliced
- ½ cup dry red wine
- 1 cup beef stock
- To taste: salt and ground black pepper
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat (a cast iron skillet works best).
- Sprinkle steaks with salt and pepper.
- Add steaks to skillet once oil is fully heated; cook to desired doneness (about 4 minutes per side for medium rare).
- Transfer steak to plate (do not clean skillet) and cover with foil to keep warm.
- Return skillet to heat and deglaze the pan with ¼ cup of the red wine.
- As the wine reduces, scrape up the brown bits with a wooden spoon.
- When the wine has evaporated, add 2 tablespoons of butter to the skillet.
- Saute the shallot and mushrooms until softened.
- Add the remaining wine and stock to the skillet, bring to a boil and reduce to a simmer until the liquid has been reduced in half.
- To serve: spoon sauce over top of the steak and sprinkle with parsley.
Recipe by Wishes and Dishes at https://wishesndishes.com/sauteed-beef-tenderloin-in-mushroom-pan-sauce/
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