SAUCES FOR BEEF TENDERLOIN ROAST RECIPES

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ROAST BEEF TENDERLOIN WITH MOREL CREAM SAUCE RECIPE ...



Roast Beef Tenderloin with Morel Cream Sauce Recipe ... image

 Centerpiece Roasts

Provided by Christophe Côte

Categories     Roast Beef

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 8

2 ounces dried morels (2 cups)
1 1/2 cups boiling water
One 3 1/4-pound trimmed and tied beef tenderloin roast
Salt and freshly ground pepper
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 large shallots, minced
1 1/4 cups heavy cream

Steps:

  • Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
  • Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
  • Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
  • Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.

ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE ...



Roast Beef Tenderloin With Port-Mushroom Sauce Recipe ... image

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.  This elegant beef recipe is an ideal choice for entertaining. 

Provided by Karen Levin

Yield 8 servings (serving size: 2 slices beef and 1/4 cup sauce)

Number Of Ingredients 12

2 teaspoons dried thyme
6 garlic cloves, minced
1?¼ teaspoons salt, divided
¾ teaspoon black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 teaspoons butter
12 ounces sliced cremini mushrooms
1 cup less-sodium beef broth
½ cup port or other sweet red wine
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • Preheat oven to 350°.
  • Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
  • Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).
  • Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
  • Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.
  • Our expert's wine pick: The beef is perfect with Montevina Terra d'Oro Zinfandel ($18) from California. Its spice echoes the peppery thyme flavor. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So if 8 people are coming, you'll need at least 4 bottles of wine. Get a few extra, just in case. --Andrea Immer Robinson

Nutrition Facts : Calories 349 calories, CarbohydrateContent 5 g, CholesterolContent 93 mg, FatContent 22 g, ProteinContent 28 g, SaturatedFatContent 9 g, SodiumContent 250 mg

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