Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce

Ingredients

• Filet Mignon

  Beef Tenderloin - Freshdirect

  500g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Rosemary

  Fresh

  2 tbsp or 3g

• Garlic

  Raw

  3 clove or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Mushrooms

  Shiitake, raw

  340g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 1. Preheat the oven to 400 degrees F. 2. Rub the steaks with rosemary, and garlic. Season each side with salt and pepper. 3. Heat the olive oil in a large, oven safe skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8-12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.4. Meanwhile, make the sauce. Melt the butter in a skillet set over medium high heat. Add the shallots and mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.4. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.5. Serve the steaks with flaky salt and pour the sauce overtop. Enjoy!
2. Recipe by: halfbakedharvest (source: https://www.halfbakedharvest.com/beef-tenderloin-with-wild-mushroom-cream-sauce/)

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