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Beef tenderloin with mushrooms and thyme in a shallot-brandy sauce

SERVINGS
Serves 10 to 12 Servings
RATE THIS RECIPE
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SERVINGS
Serves 10 to 12 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 8 ounce shiitake mushrooms
  • 1 bunch fresh thyme sprigs
  • Shallot-brandy sauce
  • 1/4 cup extra-virgin olive oil
  • 8 ounce shiitake mushrooms
  • 1 bunch fresh thyme sprigs
  • 3 tablespoon unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 1 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 3/4 cup brandy
  • 4 cup homemade or low-sodium store bought beef stock
  • 1 cup heavy cream
  • 1/4 cup coarsely chopped fresh thyme
  • Preparation

    Baking Directions:

    Preheat oven to 425 degrees.

    Season beef with salt and pepper.

    Heat 2 tablespoons oil in a large skillet over medium-high heat.

    Add beef, and brown on all sides.

    Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper.

    Add mushrooms and thyme sprigs to skillet; place in oven.

    Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes.

    Let stand 20 minutes.

    Serve warm or at room temperature with mushrooms and shallot-brandy sauce.

    Garnish with thyme.

    Shallot-brandy sauce (Makes about 2 cups)Heat butter and oil in a large skillet over medium-high heat.

    Add shallots and garlic; cook, stirring often, until soft, about 5 minutes.

    Remove from heat; add brandy.

    Bring to a boil.

    Cook until reduced by half.

    Whisk in stock and cream and cook until thickened, about 10 minutes.

    Stir in thyme; season with salt and pepper.

    Recipe Tags