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Grilled Tenderloin of Beef w/wild mushrooms, oven roasted potatoes, Gorgonzola and toasted walnuts Recipe

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This recipe for Grilled Tenderloin of Beef w/wild mushrooms, oven roasted potatoes, Gorgonzola and toasted walnuts, by , is from Liz & Chris' Kitchen , 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!

Contributor:  
Contributor:  
Liz Franzen

Category:
Category:

Ingredients:  
Ingredients:  
For the Beef and Mushrooms

7 oz Tenderloin of Beef
4 oz Wild mushrooms sliced
1 shallot sliced
Salt and pepper to taste

Gorgonzola & Walnut Butter

1 oz Gorgonzola Cheese
1 oz Butter
1/2 oz walnuts toasted chopped fine
1 whole walnut for garnish

Cab Sav Reduction
1/2 pound Beef Scraps
Shallots
1 cup Cab Sav
2 Cups glace de viande (veal glace)

Directions:
Directions:
For the Beef and Mushrooms
1) Saute mushrooms and Shallots on high heat, set aside
2) Lightly oil and season beef. Grill until beef until rare to medium rare set asside

Gorgonzola & Walnut Butter
1) Combine all ingredients in food processor except for whole walnut. Roll into log shape and place in fridge

Cab Sav Reduction
1) Saute beef scraps and shallots at high heat until golden brown. Deglaze w/Cab Sav and reduce until almost dry.
Add veal glace and simmer 10 minutes strain and serve

 

 

 

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