| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 1 hr |
| Yield: | 2 servings |
Ingredients
- 2 beef tenderloin filets, 6 ounces each
- Olive oil
- 1/2 shallot, finely chopped
- Kosher salt
- 1 clove garlic, minced
- 3 cremini mushrooms, thinly sliced
- 3 oyster mushrooms, thinly sliced
- 3 shiitake mushrooms, thinly sliced
- 1/4 cup veal demi-glace
- 3 sprigs thyme
- 2 Idaho potatoes, peeled and large-diced
- Kosher salt
- 1/4 cup sour cream
- Splash heavy cream
- 1/2 cup broccoli florets, blanched, shocked and rough chopped
- 1/2 cup shredded Cheddar
- 2 cups green beans
- 2 tablespoons olive oil
Instructions
- For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
- For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
- Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
- Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
- Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
- For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
- Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
- Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1157 |
| Total Fat | 80 g |
| Saturated Fat | 30 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 55 g |
| Cholesterol | 221 mg |
| Sodium | 1910 mg |
Reviews
Mushroom sauce with steak is my absolute favorite. This recipe nailed it!
Perfect!
Delicious!
Yammy