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Beef Tenderloin Fillets Recipe

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This recipe for Beef Tenderloin Fillets is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eight ounce tenderloin
1 cup crimini mushrooms (sliced)
1 cup cabernet wine (drinkable)
3 Tbsp butter
1 Tbsp olive oil
salt and pepper
Directions:
Directions:
Preheat oven to 475º. Generously salt and pepper both sides of tenderloin.
Meat - Add 1 Tbsp olive oil and 1 Tbsp butter to oven-proof pan. Turn heat to medium high and allow oil and butter to get hot (but not smoking). Sear tenderloin for 2 minutes on each side. Put pan in hot oven for 10 minutes to finish cooking (this cooks it medium rare). Remove from oven (using oven mitts!), put meat on plate, covered with foil, allowing it to rest.
Sauce - In the hot pan, add mushrooms and saute, seasoning with salt and pepper to taste, until just cooked. Add red wine and simmer, reducing liquid by 1/3 to 1/2. Turn off heat and stir in 1 - 2 Tbsp butter.
To serve tenderloin, slice or serve whole. Drizzle mushroom red wine sauce over it.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Delicious with beet salad! Sometimes we do a surf and turf with scallops! See both recipes in other sections.

 

 

 

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