Joined Oct 2005
2K Posts | 1+
Lost in translation
I have posted this elseware but felt I needed to share this here.
Dave's Seared Beef Tenderloin
Mis en place
2 1/2 pound (approx) beef tenderloin steaks (1 1/2 inch thick each) 1lb total weight
1 shallot finely chopped
1 garlic clove finely chopped
1 cup of sliced mushrooms
2 Tablespoons Olive oil
1/2 stick of butter
dash of hot sauce
1/2 cup port wine
1/2 cup of red wine
kosher salt
fresh ground pepper
per heat overn to 375 with a baking sheet in it.
In a large skillet (prefereably not non stick) heat up the 2 tablespoons of oive oil over medium high heat. Season the tenderloins on both sides with salt and pepper. Add them to the hot pan and cook for 3-4 minutes until they get a nice browned crust on them then flip and cook on the other side for another 3-4 minutes. Remove them from the pan and put them in the oven and cooked to the desired doneness (3-4 minutes for medium rare; if using a meat thermometer cook to 130). Add the mushrooms to the pan and saute until they begin to brown and give off their liquid. Add the garlic and shallots and continue to sautee for 2 minutes. Deglaze the pan with the red wine and scrape up all of the brown bits from the bottom of the pan. Add the port and butter and reduce to a simmer. Reduce until the sauce coats the back of a spoon and then season with salt, pepper, and hot sauce (for a thicker sauce mix 1 tablespoon of corn starch with 2 tablespoons of cold water and add to the sauce and bring to a boil). Plate the steaks on a plate and spoon the mushrooms over the steaks and add the desired amount of sauce to the plate.
This will go great with sauteed fresh spinach with garlic or roasted asparagus spears and a good bottle of Cabernet Savignon.
Dave's Seared Beef Tenderloin
Mis en place
2 1/2 pound (approx) beef tenderloin steaks (1 1/2 inch thick each) 1lb total weight
1 shallot finely chopped
1 garlic clove finely chopped
1 cup of sliced mushrooms
2 Tablespoons Olive oil
1/2 stick of butter
dash of hot sauce
1/2 cup port wine
1/2 cup of red wine
kosher salt
fresh ground pepper
per heat overn to 375 with a baking sheet in it.
In a large skillet (prefereably not non stick) heat up the 2 tablespoons of oive oil over medium high heat. Season the tenderloins on both sides with salt and pepper. Add them to the hot pan and cook for 3-4 minutes until they get a nice browned crust on them then flip and cook on the other side for another 3-4 minutes. Remove them from the pan and put them in the oven and cooked to the desired doneness (3-4 minutes for medium rare; if using a meat thermometer cook to 130). Add the mushrooms to the pan and saute until they begin to brown and give off their liquid. Add the garlic and shallots and continue to sautee for 2 minutes. Deglaze the pan with the red wine and scrape up all of the brown bits from the bottom of the pan. Add the port and butter and reduce to a simmer. Reduce until the sauce coats the back of a spoon and then season with salt, pepper, and hot sauce (for a thicker sauce mix 1 tablespoon of corn starch with 2 tablespoons of cold water and add to the sauce and bring to a boil). Plate the steaks on a plate and spoon the mushrooms over the steaks and add the desired amount of sauce to the plate.
This will go great with sauteed fresh spinach with garlic or roasted asparagus spears and a good bottle of Cabernet Savignon.
