Roast Fillet Of Beef With Wild Mushroom Sauce Recipes

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BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE



Beef Tenderloin Filet with Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 18

2 beef tenderloin filets, 6 ounces each
Olive oil
1/2 shallot, finely chopped
Kosher salt
1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced
Kosher salt
1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar
2 cups green beans
2 tablespoons olive oil

Steps:

  • For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
  • Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
  • Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT MASHED POTATOES



Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Mushroom     Roast     Christmas     Dinner     Beef Tenderloin     Brandy     Winter     Family Reunion     Shallot     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons minced fresh thyme, divided
2 teaspoons coarse kosher salt
3 garlic cloves, pressed, divided
1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed
4 tablespoons olive oil, divided, plus additional for brushing
8 ounces fresh oyster mushrooms, sliced (about 4 cups lightly packed)
8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed)
2 tablespoons minced shallot
4 tablespoons brandy, divided
1/2 cup whipping cream
1 rounded tablespoon all purpose flour
Beef Reduction
Caramelized-Shallot Mashed Potatoes
2 tablespoons minced fresh Italian parsley

Steps:

  • Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
  • Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
  • Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
  • Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
  • Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.

ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE



Roast fillet of beef with shallot & mushroom sauce image

Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices

Provided by Stephen Terry

Time 1h20m

Number Of Ingredients 9

1 ¼kg piece centre-cut beef fillet , trimmed
2 tbsp sunflower oil
1 tbsp olive oil
8 shallots , peeled and finely sliced
20 button mushrooms , finely sliced
75ml sherry vinegar
1 bottle fruity red wine , such as Rioja
1l good-quality beef stock
25g cold butter

Steps:

  • To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
  • Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.

Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 48 grams protein, Sodium 1.17 milligram of sodium

ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE



Roast Fillet of Beef With Wild Mushroom Sauce image

Provided by Pierre Franey

Categories     dinner, roasts, sauces and gravies, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 center cut-fillet of beef, well trimmed and tied, about 2 pounds
1 tablespoon vegetable oil
Salt and freshly ground pepper to taste
2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom
2 tablespoons finely chopped shallots
1/2 cup Madeira wine
1/2 cup reduced fresh chicken broth
2 teaspoons tomato paste
1 tablespoon fresh tarragon or 2 teaspoons dried
2 tablespoons butter

Steps:

  • Preheat oven to 450 degrees.
  • Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
  • Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
  • Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
  • Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
  • Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
  • Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams

BEEF TENDERLOIN WITH ROASTED WILD MUSHROOMS



Beef Tenderloin with Roasted Wild Mushrooms image

Beef tenderloin is what I make most holidays. It's a beautiful cut of meat, and the mushrooms are so perfect for the colder months. It's simple and comforting.

Provided by Antonia Lofaso

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 31

1 whole beef tenderloin, trimmed and tied
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Neutral cooking oil, for cooking
6 tablespoons unsalted butter
1/2 pound beef fat
1 pound high-marrow beef bones
1 carrot, chopped rough
1 celery stalk, chopped rough
1 yellow onion, chopped rough
3 cloves garlic, chopped rough
1/3 cup dried porcini mushrooms
2 sprigs fresh rosemary
2 sprigs fresh sage
4 cups Armagnac
1 cup veal demi-glace
3 cups chicken stock
3 tablespoons green peppercorns
5 tablespoons unsalted butter, cold
3 pounds assorted wild mushrooms, trimmed
3 tablespoons unsalted butter
3 sprigs fresh parsley, leaves finely chopped
1 sprig fresh rosemary, leaves finely chopped
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
8 ounces unsalted butter
4 cloves garlic, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Steps:

  • For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
  • Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
  • For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
  • Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
  • Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
  • For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
  • For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
  • Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

ROAST BEEF WITH MUSHROOM SAUCE



Roast Beef with Mushroom Sauce image

This recipe is a classic country dish. The sauce will become a mushroom lover's favorite.-Rev. Arthur Tiffen, Williamsfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3/4 cup thinly sliced onion
1/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1/4 teaspoon ground marjoram
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup beef broth
1/4 cup ketchup
8 slices leftover cooked roast beef

Steps:

  • In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE



Roast Fillet of Beef with Mushroom-Tarragon Sauce image

Make and share this Roast Fillet of Beef with Mushroom-Tarragon Sauce recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 3/4 lbs fillet beef tenderloin, tied
2 tablespoons butter
1/4 cup minced shallot
1/2 lb mushroom, sliced
1 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tablespoons cornstarch

Steps:

  • Position rack in center of oven and preheat to 400F degrees.
  • Heat oil in large skillet over high heat.
  • Pat beef dry.
  • Add to skillet and brown on all sides, turning frequently, about 7 minutes.
  • Place rack in roasting pan.
  • Transfer beef to rack.
  • Roast about 25 minutes for rare, or longer, if desired.
  • Pour oil from skillet.
  • Add butter and melt over medium-low heat.
  • Add shallots and saute 1 minute.
  • Add mushrooms, tarragon and salt.
  • Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
  • Add wine and bring to boil.
  • Boil uncovered until almost no liquid remains, about 2 minutes.
  • Mix in 1 cup stock.
  • Stir cornstarch and remaining ¼ cup stock in small bowl.
  • Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
  • Boil until thickened, about 1 minute.
  • Cut beef into ½ inch slices.
  • Overlap slices on plates.
  • Spoon sauce over and serve.
  • This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC



Seared beef with wild mushrooms & balsamic image

A classy main course for two, inspired by the Italian region of Emiglia-Romagna

Provided by Jane Hornby

Categories     Dinner

Time 2h

Number Of Ingredients 8

400g piece beef fillet
2 tbsp olive oil
leaves from 1 rosemary sprig, bruised
1 garlic clove , crushed
2 tbsp butter
200g mixed wild mushroom
200ml good beef stock
1 tsp balsamic vinegar , to serve

Steps:

  • Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
  • Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
  • While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
  • Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.

Nutrition Facts : Calories 526 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 46 grams protein, Sodium 1.04 milligram of sodium

ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE



Roast Fillet Of Beef With Madeira-Mushroom Sauce image

Make and share this Roast Fillet Of Beef With Madeira-Mushroom Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (2 lb) filet of beef, trimmed of fat and tied
1 tablespoon olive oil
1 1/2 cups sliced mushrooms
2 tablespoons finely chopped shallots
1/2 cup madeira wine
1/2 cup beef broth
1 teaspoon tomato paste
2 tablespoons butter
1 tablespoon finely chopped fresh parsley

Steps:

  • Sprinkle meat with salt and pepper; rub all over with the oil.
  • Place in small, shallow roasting pan.
  • Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
  • Turn once or twice.
  • Remove from pan; cover loosely with foil.
  • Spoon fat from pan.
  • Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
  • Add shallots, cook and stir briefly.
  • Add wine; cook and scrape the pan to loosen browned bits.
  • Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
  • Cook on high for 4 minutes.
  • Swirl in butter and parsley.

Nutrition Facts : Calories 777.8, Fat 63.2, SaturatedFat 25.5, Cholesterol 174.6, Sodium 268.2, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 42

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From recipes.co.nz


RECIPE: HOLIDAY BEEF ROAST AND RUB WITH MUSHROOM SAUCE
HOLIDAY BEEF ROAST AND RUB WITH MUSHROOM SAUCE Cut: Rib or Ribeye Roast/Prime Rib 1 (5 to 8 lb) rib eye roast or rib roast (cut from the small end) 3 Tbsp minced fresh parsley 4 tsp minced fresh garlic 2 tsp Kosher salt 1 tsp crushed peppercorn 1 tsp dried rosemary 1 tsp basil 1 tsp thyme FOR THE MUSHROOM SAUCE: 2 Tbsp butter 2 (1 oz) pkgs Knorr …
From recipelink.com


ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE - PLAIN.RECIPES
Directions. Preheat oven to 450 degrees. Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste. Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare.
From plain.recipes


ROAST BEEF WITH MUSHROOM SAUCE RECIPE - FOOD NEWS
Beef Tenderloin Roast With Mushroom Sauce Recipe. Preheat oven to 400 degrees F. Brush 1 Tbsp. of the oil all over beef, then rub with mushroom- truffle rub. Place in a roasting pan and let stand at room temperature for 15 minutes. Roast beef at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F and continue roasting for 1 hour, then ...
From foodnewsnews.com


SIMPLE ROAST BEEF WITH MUSHROOM GRAVY {OVEN ROAST BEEF RECIPE}
2020-08-03 Mix well. Once it mixed, pour the gravy over the roast, onions, and mushrooms. Cover the roasting pan with foil, and put the roast into a preheated oven of 300F. Let the roast cook in the oven for about 3- 31/2 hours. Take it out the oven let it rest for about 20 minutes, then put on a plate, you can put a little the gravy over it or strain out ...
From seductioninthekitchen.com


ROAST TENDERLOIN OF BEEF WITH WILD MUSHROOM SAUCE - RECIPE
Transfer the tenderloin to a cutting board and let it stand, covered loosely with foil, for 20 minutes. Whisk the pan juices into the sauce, heated if necessary, and remove the pan from the heat. Swirl in the remaining 2 tablespoons butter and transfer the sauce to a heated sauceboat. Slice the tenderloin, transfer it to a heated platter, and ...
From cooks.com


14 DELICIOUS SAUCES FOR ROAST BEEF | SOUTHERN LIVING
2021-09-03 Credit: Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely. Recipe: Blue Cheese Spread. An easy combination of sour cream, garlic, blue cheese, red wine vinegar, and salt and pepper makes a lavish spread that pairs well with roast beef crostinis or a roast beef sandwich. 4 of 14. View All.
From southernliving.com


ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE RECIPE
Jun 16, 2013 - An elegant roast that is very simple to prepare and will !WOW! everyone. Jun 16, 2013 - An elegant roast that is very simple to prepare and will !WOW! everyone. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


BEEF TENDERLOIN WITH MUSHROOM SAUCE (VIDEO)
2020-12-18 Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously all over with 2 Tbsp olive oil.
From natashaskitchen.com


ROAST BEEF WITH MUSHROOMS - THERESCIPES.INFO
Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the …
From therecipes.info


FILET OF BEEF WRAPPED IN BACON WITH WILD MUSHROOM & ROSEMARY …
Preparation. Make the sauce: Set a large skillet over medium heat and put in 2 Tbs. of the butter. Add the shallots and sauté until tender, 1 to 2 minutes. Add the mushrooms and cook until lightly browned, about 7 minutes.
From finecooking.com


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