Fantastic Beef Tenderloin with Whiskey Mushroom Sauce Recipe
Beef, It’s whats for dinner. If you like meat and mushrooms, then this is the meal for you. If you choose a lean tenderloin and cook this medium rare, your taste bids will thank you.
Hope you enjoy!
Beef Tenderloin with Whiskey Mushroom Sauce
beef tenderloin: the amount is up to you, but estimate about ½ lb (6-8 oz) per person
Colavita Classic or Fruttato Extra Virgin Olive Oil
1 shallot, minced
2-3 cups sliced fresh mushrooms (shiitake, cremini, porcini)
3 tablespoons whiskey or bourbon
⅛ teaspoon ground nutmeg
¼ cup heavy cream (you can use as little as 1 tablespoon)
1 tablespoon finely minced fresh rosemary and tarragon, plus extra for sprinkling
freshly ground black pepper
1 Rub the outside of the meat with some Colavita Olive Oil. Season with salt and pepper on all sides.
2 Heat the oven to 425°F. You will need to cook the meat for about 10 minutes per pound for medium rare. So if your tenderloin weighs 4 lbs, you will cook for 40 minutes. If you’d like a more thoroughly cooked meat, cook about 15 minutes per pound.
3 In a medium skillet, heat 1 tablespoon Colavita Olive Oil over medium heat. Add the shallot and sauté until the shallot is soft, translucent and just slightly golden. This will take about 3 minutes.
4 Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the shallot/oil mixture is evenly distributed among the mushrooms.
5 Sauté the mushrooms until they are browned and softened, about 3-5 minutes depending on the thickness and size of your mushrooms.
6 Season with salt, pepper and nutmeg. Pour in the whiskey and let the mixture bubble a bit to burn off some of the alcohol.
7 Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt.
8 Stir in the freshly minced herbs and pour over the roasted steak.
Recipe from: http://main.colavita.com