Let’s cook!

Rub:

1 tablespoon dried tarragon

1 teaspoon dried thyme

1 teaspoon dried sage

2 teaspoons coarse black pepper

2 teaspoons kosher salt

1 whole beef tenderloin (3 – 4 lbs)

olive oil

Sauce:

1/4 cup minced shallots

1/2 cup rice wine vinegar

1 teaspoon dried tarragon

1 teaspoon dried thyme

1/2 cup dry white wine

1/2 cup chicken broth

1/2 cup heavy cream

2 tablespoons dried parsley

In a small bowl mix the rub ingredients.

Tie the tenderloin with butcher’s twine at 2-inch intervals.

Lightly coat the meat with olive oil then season all over with the rub.

Let rest at room tempature for 1 hour before grilling. Good time to start the sauce.

In a large skillet over hight heat, combine the shallots, garlic, vinegar, tarragon, and thyme, and cook until the vinegar evaporates- about 5 minutes. Be sure to stir often.

Add the broth and wine and boil until reduced by half, approximately 5 – 6 minutes.

Add the cream and boil until the surface is covered with bubbles.

Remove from the heat and set aside. Time to fire up the grill!

Sear the tenderloin over medium heat for 15 minutes. I turned the tenderloin a quarter turn every 3 minutes.

After 15 minutes, let the tenderloin cook over INDIRECT MEDIUM HEAT for 20 minutes or until your desired doneness which, in our case, was 120 degrees. Remove from the grill, wrap with foil, and let rest for 10 minutes which will help the meat temperature rise an additional 5-10 degreees.

Reheat the sauce over medium heat and add the parsley.

Time to plate the main dish! Snip and remove all the twine. Cut the meat into 1 inch slices and the pour the sauce over the meat.

Here is a close-up:

Happy Cooking!

Let’s cook!

Herb-Crusted Beef Tenderloin Stuff with Wild Mushrooms

Mushrooms:

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium shallot, minced

2 teaspoons minced fresh thyme

16 oz assorted mushrooms (such as cremini, Portobello, shiitake, and button) cleaned, trimmed and sliced

1 large clove garlic, minced

1/4 cup dry white wine

1 tablespoon minced flat parsley

1 tablespoon sliced chives

salt and pepper to taste

Beef Tenderloin:

1/4 cup finely chopped flat parsley

2 teaspoons chopped fresh thyme

2 teaspoons chopped rosemary

1 (24oz) center-cut piece of beef tenderloin (this is enough meat for 5-6 people)

2 tablespoon olive oil

1/4 cup dry red wine

1 cup of beef stock

1 tablespoon unsalted butter

salt and pepper

For the mushrooms, heat a large saute pan over medium heat. Add the olive oil and butter. Add the shallots and thyme and cook for 2 minutes. Add the mushrooms and garlic, season with salt. Saute untill the mushrooms have released all their liquid and have begun to brown, 10 minutes or so. Add the white wine, stirring with a wooden spoon to scrape up any yummy brown bits from the bottom of the pan. Cook until the wine has evaporated completely. Remove from the heat and stir in the parsley and chives. Season to taste with salt and pepper. Allow to cool completely before stuffing the tenderloin.

For the tenderloin, preheat the oven to 400. Combine the chopped herbs, then spread them on a platter or a clean cutting board, set aside. Using a small paring knife, make a small x-shape incision in the center of one end of the tenderloin. Thoroughly scrub a knife-sharpening steel and dry completely. Insert the steel into the incision and pierce a hole lengthwise through the entire center of the tenderloin. Spoon the mushroom stuffing into the cavity, packing it firmly and filling the cavity entirely. Season the outside with salt and pepper. Heat a large saute pan over medium heat. Add the oil and sear the stuffed tenderloin until it is golden brown and crusty on all sides. Remove the beef from the pan and reserve the pan for making the sauce (do not wash it). Place the tenderloin on the platter with the herbs and roll the beef to coat the outside evenly. Transfer the tenderloin to a baking sheet and cook for 18 – 20 minutes for medium rare.

While the tenderloin is roasting, make the sauce. Return the saute pan to the heat. Add the red wine, stir to scrape the yummy goodness from the bottom of the pan. Cook until the wine has reduced to about 2 tablespoons. Whisk in the stock, then cook until the stock has reduced and thickened about 5 minutes. Remove from the heat, stir in the butter. Season with salt and pepper. Set aside but keep warm. When the tenderloin is done, remove it from the oven and place on a clean cutting board. Cover with foil and let rest for 5 minutes before you start slicing.

For this I did mash potaotes. Here is how I did the plating:

Here is the close-up:

Tomorrow I will post another whole roasted chicken recipe so be sure to check back!

Happy Cooking!