Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
4 (10-ounce) tenderloin fillets |
3 tablespoons cracked black pepper |
1 tablespoon kosher salt |
extra-virgin olive oil |
2 ounces pure olive oil |
16 ounces morel mushrooms |
4 garlic cloves, minced |
6 ounces cabernet sauvignon |
6 ounces brown veal stock |
2 tablespoons fresh thyme |
4 tablespoons butter |
salt and pepper |
2 pounds peeled yukon gold potatoes |
1/4 cup heavy cream |
1 pound unsalted butter |
salt and pepper |
Directions:
1. For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
2. For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
3. For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
4. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously.
5. Serve fillets with mushroom sauce and whipped potatoes.
6. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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