Monday, October 6, 2008

Roasted Beef Tenderloin

Chef Emily Buller has been busy creating hearty recipes for the fall season. This week she shares her recipe for tasty beef tenderloin that is perfect for entertaining on cold, fall nights. The wild mushroom Cabernet sauce pairs well with any fall vegetable side dish, especially brussels sprouts or winter squash.

Roasted Beef Tenderloin with Wild Mushroom Cabernet Sauce

5-6 lb tenderloin cleaned of shank and silverskin (butcher will clean for you)
2 tbsp whole grain mustard
2 sprigs of rosemary, chopped
3 garlic cloves, finely chopped
1 tbsp fresh cracked pepper
1 tbsp kosher salt

¼ cup olive oil

Preheat oven to 400 degrees. Combine ingredients except salt and pepper and rub onto tenderloin, then coat with salt and pepper and place on a baking sheet or rack for 10 minutes. Turn oven down to 350 degrees and continue to cook for 20-25 more minutes. Temperature of medium rare meat should be 130-135 degrees.

For the Sauce:
5 sprigs of thyme leaves
½ lb assorted wild mushrooms
2 cups Cabernet Sauvignon reduced to 1 cup
½ cup veal or beef demi-glace

Place mushrooms in a sauté pan with 2 tbsp olive oil and thyme, and cook until tender. Add Cab reduction and demi-glace and cook for 10 minutes. Pour over tenderloin, season with salt and pepper and serve with baby green beans or roasted fall vegetables.

By Chef Emily Buller

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