Sunday, February 27, 2011

Black and Blue Beef Tenderloin

For Sunday dinner this week we decided to use a couple recipes from the Two Dudes One Pan Cookbook that I absolutely LOVE!!!

It is full of some great classics and some that are a fun twist to old favorites.  Sunday dinner is something I look forward to all week long.  It is the perfect way to end the weekend and begin the week.  Spending quality time with my family and friends, trying new recipes in the kitchen and having cocktails on the porch are some of my cherished moments.  This week Dad decided to try this filet recipe (sometimes called a Diane sauce) and it was incredible!!  Paired with an arugula salad (also from the cookbook) and homemade french fries it proved to be a fabulous meal!

Black and Blue Beef Tenderloin

For the steak:
4 (6 to 8 oz.) filet mignons or 1 (1.5 to 2 pound) tenderloin cut into 4 pieces
1/2 teaspoon kosher salt
1 1/2 tablespoons canola or grapeseed oil

For the sauce:
3 tablespoons unsalted butter
2 ounces white button or cremini mushroom caps thinly sliced (about 1 cup)
1 large shallot, finely sliced
1 garlic clove, thinly sliced
1/2 teaspoon kosher salt
1/4 cup plus 2 tablespoons brandy
1/2 cup heavy cream
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 Dijon mustard
1/2 teaspoon finely chopped fresh thyme
2 teaspoons finely chopped flat leaf parsley
2 teaspoons finely chopped fresh chives (optional)

Heat a skillet over high heat for 3 minutes.  Sprinkle the steaks with salt, add the oil to the skillet, and sear until both sides are deeply browned and nearly charred, 2 to 3 minutes per side for a very rare center.

(If you want your steaks less rare in the middle, reduce the heat to medium-high after turning them and continue cooking until the steaks are cooked to your preference.)  Transfer the steaks to a platter or individual plates, cover with aluminum foil to keep warm, and set aside.

Drain off any fat from the skillet.  Melt 2 tablespoons of butter over medium-high heat. Once melted, add the mushrooms, shallots, garlic, and salt and cook until the mushrooms are soft, 2 to 4 minutes. Add the brandy and cook for one minute, then add the cream, lemon juice, Worcestershire sauce, mustard and thyme.

Cook until the sauce is thick, 3 to 4 minutes, stirring often.  Stir in the remaining tablespoon of butter, the parsley, and chives (if using).

Once the butter is incorporated, taste for seasoning, and pour the sauce over the steaks.
Serve immediately.

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