Beef Tenderloin with White Wine Mushrrom Sauce

Name: Beef Tenderloin with White Wine Mushrrom Sauce
Yield: 1
Ingredients: mg beef tenderloin, cut into steaks (or filet mignon, tied); 2 Tbsp extra virgin olive oil; 2 Tbsp fresh chopped rosemary; 3 cloves garlic, finely chopped; kosher salt and black pepper; 2 Tbsp salted butter; 2 shallots thinly, sliced; 12 kg wild mushrooms, torn; 2 tsp dijon mustard; 1/2 c dry white wine; 1 c heavy cream or whole milk; 1/3 c grated parmesan; kosher salt and pepper; 1 sm crushed red pepper flake

Beef Tenderloin with White Wine Mushrrom Sauce

0 mins

Total time

1

Serving

14

Ingredients

Enable cook mode

Ingredients

mgbeef tenderloin, cut into steaks (or filet mignon, tied)

Tbspextra virgin olive oil

Tbspfresh chopped rosemary

cloves garlic, finely chopped

kosher salt and black pepper

Tbspsalted butter

shallots thinly, sliced

kgwild mushrooms, torn

tspdijon mustard

¹⁄₂

cdry white wine

cheavy cream or whole milk

¹⁄₃

cgrated parmesan

kosher salt and pepper

smcrushed red pepper flake

Directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

Rub the steaks with rosemary, and garlic. Season each side with salt and pepper.

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