Beef Tenderloin with Whiskey Mushroom Sauce
Waffles with Mushroom Sauce and Poached Eggs
January 17, 2017
Autumn Mushroom Soup
January 17, 2017
Beef Tenderloin with Whiskey Mushroom Sauce
Beef tenderloin with whiskey mushroom sauce is a recipe that puts together luxurious ingredients to create an incredibly tasteful and unforgettable dish. The whiskey surely adds some unexpected vibes and leaves you with a nice aftertaste.
Ingredients
Directions
Rub the outside of the meat with some Colavita Olive Oil. Season with salt and pepper on all sides.
Heat the oven to 425°F. You will need to cook the meat for about 10 minutes per pound for medium rare. So if your tenderloin weighs 4 lbs, you will cook for 40 minutes. If you’d like a more thoroughly cooked meat, cook about 15 minutes per pound.
In a medium skillet, heat 1 tablespoon Colavita Olive Oil over medium heat. Add the shallot and sauté until the shallot is soft, translucent and just slightly golden. This will take about 3 minutes.
Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the shallot/oil mixture is evenly distributed among the mushrooms.
Sauté the mushrooms until they are browned and softened, about 3-5 minutes depending on the thickness and size of your mushrooms.
Season with salt, pepper and nutmeg. Pour in the whiskey and let the mixture bubble a bit to burn off some of the alcohol.
Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt.
Stir in the freshly minced herbs and pour over the roasted steak.
Shop this recipe
Ingredients
Directions
Rub the outside of the meat with some Colavita Olive Oil. Season with salt and pepper on all sides.
Heat the oven to 425°F. You will need to cook the meat for about 10 minutes per pound for medium rare. So if your tenderloin weighs 4 lbs, you will cook for 40 minutes. If you’d like a more thoroughly cooked meat, cook about 15 minutes per pound.
In a medium skillet, heat 1 tablespoon Colavita Olive Oil over medium heat. Add the shallot and sauté until the shallot is soft, translucent and just slightly golden. This will take about 3 minutes.
Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the shallot/oil mixture is evenly distributed among the mushrooms.
Sauté the mushrooms until they are browned and softened, about 3-5 minutes depending on the thickness and size of your mushrooms.
Season with salt, pepper and nutmeg. Pour in the whiskey and let the mixture bubble a bit to burn off some of the alcohol.
Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt.
Stir in the freshly minced herbs and pour over the roasted steak.