Bryan's Stuff

   
Beef Recipes

     Beef Tenderloin with Morel Mushrooms

Tenderloin:
4 (10-ounce) tenderloin fillets
3 tablespoons cracked black pepper
1 tablespoon kosher salt
Extra-virgin olive oil

Morel Mushroom Sauce:
2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced (4 tablespoons chapped garlic)
6 ounces cabernet sauvignon
6 ounces brown veal stock (6 oz beef stock)
2 tablespoons fresh thyme (1 tablespoon dried)
4 tablespoons butter
Salt and pepper

Potatoes:
2 pounds peeled Yukon Gold potatoes
1 quart heavy cream
1 pound unsalted butter
Salt and pepper

For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.

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.

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. 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. Serve fillets with mushroom sauce and whipped potatoes.