serves 4
Delicious, when paired with Bella Sera® Delle Venezie Cabernet Sauvignon
1-1/2 – 1-3/4 pounds beef tenderloin fillet
2 large garlic, pressed
2 teaspoon crushed rosemary
salt and pepper, as needed
1 tablespoon each butter and olive oil
3 large shallots, minced
4 ounces (about 2 cups sliced) chanterelle mushrooms
1-1/4 cups beef broth
1 tablespoon each tomato paste and Dijon mustard
big splash worcestershire sauce
inch of cayenne pepper
2 tablespoon cold butter, cut in pieces
1/2 pound baby carrots, steamed
1/2 pound asparagus tips, steamed
Rub beef with garlic and rosemary. Salt and pepper meat, if desired. In a heavy medium skillet heat butter and olive oil to sizzling. Brown fillet well on all sides over medium high heat. Remove to oven pan. Roast at 350 F 30 to 40 minutes to preferred doneness (30 minutes for medium rare). In drippings saute shallots and mushrooms for 5 minutes, stirring. Remove mushrooms; set aside. Add broth, tomato paste, mustard, worcestershire sauce, and cayenne to skillet. Reduce sauce by half over medium heat. Strain sauce. Return to skillet; heat through. Whisk in a few pieces of cold butter at a time. Adjust seasoning. Return mushrooms to sauce. Serve sliced fillet surrounded with vegetables and chanterelle sauce.