Monday, October 22, 2012

Beef Tenderloin with Shallot Mustard Sauce

 
I have a tendency to find a recipe or dish that I like and never stray from it.  I only make my pot roast one way...no matter how many recipes I see on Pinterest that say their recipe is the best in the world, I cannot be swayed.  I feel the same way about fried green tomatoes, collard greens and chicken enchiladas.

I realize that to some this might seem narrow minded but to me it follows the same logic which leads me to having 5 of the same sweater just in different colors....I find what I like and I stick with what works. 

As I have begun following more food blogs and researching different recipes I have been a little more willing to branch away from the recipes I have clung to for so long...within reason...I am NEVER and I repeat, NEVER, going to make my chicken enchiladas any other way simply because I fear a mutiny from those I love should I try a different recipe.

However, when it comes to a perfect beef tenderloin I am a little more lenient.  After all, this piece of meat is pretty much delicious no matter what you do to it!  

With that said, when we were trying to figure out what to have for Sunday dinner recently I came across this recipe and thought it was worth a try. 

For the record, as a rule of thumb I am adverse to change...I tend to poke at it was mild curiosity and wild speculation but I am working on it and outcomes like what we had this Sunday are pushing me more in the direction of a full blown revolution...sort of!
 
Beef Tenderloin with Shallot Mustard Sauce
as adapted from Martha Stewart
 
1 1/2 pounds beef tenderloin, trimmed and tied
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
8 ounces shallots (3 large), peeled and cut into 1/4-inch-thick rounds
1 package sliced fresh mushrsooms
2 tablespoons balsamic vinegar
1 cup homemade beef or chicken stock, or canned
1 tablespoon Dijon mustard
2 teaspoons grainy mustard
2 tablespoons unsalted butter

Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned.

Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare.

Remove beef from pan; let rest on a cutting board for at least 10 minutes.
Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon.

Add mushrooms and saute.

Add the stock, and simmer until slightly reduced, 2 to 3 minutes.

Reduce heat to low, and stir in mustards and butter.



Keep sauce warm until serving.
Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.
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