Beef Tenderloin With Rich Mushroom Gravy Recipes

BEEF TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Heat the oven to 500 F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15 1/2 x 10 1/2-inch jelly roll pan, tucking the thin end under for even cooking.
• Roast for 25 to 30 minutes or until a meat thermometer inserted into the center of the thickest part registers 135 F for rare .
• Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes or until a dark golden color.
• Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
• Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until a meat thermometer registers 140 F. The meat will continue cooking and the slicing will be easier.
• Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

BEEF TENDERLOIN WITH RICH MUSHROOM GRAVY

Steps:

• Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.
• Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.
• Meanwhile, make the gravy: In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
• Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
• Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.
• Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

MOM'S MUSHROOM BEEF TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Season the beef tenderloin roast generously with salt and pepper.
• Heat 1 tablespoon grapeseed oil in a large skillet over high heat. Add the beef to the skillet and cook, turning occasionally until the beef is brown on all sides, about 5 minutes. Transfer the beef to a baking sheet. Roast in the oven until a thermometer inserted into the center of the beef registers 120 degrees F for medium-rare, about 35 minutes. Transfer the beef to a cutting board and let rest 10 minutes.
• In a large skillet, heat 2 tablespoons grapeseed oil over medium-high heat. Add the mushrooms and saute until browned and lightly crisp.
• In a separate skillet, over high temperature, brown the chopped bacon until crisp. Remove the bacon from the skillet and set aside. Pour out most of the bacon fat, reserving some in the pan. In the same pan, heat the bacon fat over medium-low heat. Add the onions and cook the onions until soft and cooked through, about 8 minutes.
• In a large saucepan, combine the cooked mushrooms, bacon, onions, and cream, and bring to a simmer over medium heat. Simmer for 15 minutes, or until the cream thickens. Stir in the chopped parsley (reserving some for garnish), and season with salt, and pepper, to taste.
• Thinly slice the beef tenderloin and transfer to a warmed serving platter. Pour the warm mushroom gravy over top and garnish with chopped parsley.

SIRLOIN STEAK WITH RICH MUSHROOM GRAVY

Steps:

• In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

CHEF JOHN'S MUSHROOM GRAVY

Steps:

• Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
• Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
• Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
• While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
• While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
• Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
• Serve beef with sauce.

FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY

Steps:

• TO PREPARE FILET STEAKS:.
• Preheat oven to 450°F.
• Combine first 5 ingredients.
• Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
• Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness.
• Remove from oven; keep warm.
• TO PREPARE GRAVY:.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
• Add broth and wine; bring to a boil.
• Cook until reduced by half (about 4 minutes).
• Combine water and cornstarch in a small bowl, stirring with a whisk.
• Add cornstarch mixture to pan; bring to a boil.
• Cook 1 minute or until slightly thickened, stirring constantly.
• Serve with steaks.