Beef tenderloin with mushroom and blue cheese sauce

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4-6

This dish is perfect for the holidays. The beef tenderloin is incredibly juicy and, most importantly, easy to prepare, so even if you're an inexperienced cook, you'll definitely impress your guests. The trussed tenderloin is rubbed with butter and baked to medium-rare. While the meat rests and cooks under foil, you'll have time to prepare a delicious sauce made from a mixture of mushrooms, blue cheese, and port. Serve the tenderloin sliced and garnished with the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.1 kg beef tenderloin, trimmed and tied
7 tbsp butter, room temperature, divided
3/4 cup chopped shallots (3 large onions)
400 g of mushrooms, such as champignons and/or shiitake, stems removed, caps thinly sliced 0.5 cm thick.
0.5 cups ruby port
3/4 cup crème fraîche
100 g blue cheese, crumbled
1 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, butter, shallots, champignon mushrooms, shiitake mushrooms, port, crème fraîche, blue cheese, parsley

Cooking the dish according to the recipe:

Preheat oven to 260°C. Line a baking sheet with aluminum foil.
Place the beef on the prepared baking sheet and pat dry with paper towels. Using your hands, spread 1 tablespoon of butter over the beef. Sprinkle with 1.5 teaspoons of salt and 1 teaspoon of black pepper. Bake for exactly 25 minutes for rare (120°F) or 30 minutes for medium (125°F). Remove the beef from the oven, cover tightly with aluminum foil, and let rest for 20 minutes.

Meanwhile, prepare the sauce. Heat 2 tablespoons butter in a large (12-inch) skillet. Add the shallots and cook over medium heat for 3-4 minutes, until softened but not browned. Add the remaining 4 tablespoons butter and heat until shimmering. Add the mushrooms and cook, stirring frequently, for 5-7 minutes, until lightly browned. Add the port, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook for 2-3 minutes. Stir in the crème fraîche and cook for 1 minute, until the sour cream thickens slightly. Reduce the heat to low and add the blue cheese, stirring until melted. If the sauce is too thick, add a little more port.
Before serving, reheat the sauce and sprinkle with parsley. Trim the strings from the roast and cut into thick slices. Pour the sauce over the roast, sprinkle with salt, and serve hot.

Note

A tied beef tenderloin will achieve a uniform thickness and cook evenly. Since the meat is of the same thickness, both a whole and a half beef tenderloin will cook for the same amount of time. Therefore, if you're doubling the recipe, there's no need to increase the cooking time.

Categories:

recipe / Festive dishes / New Year / Christmas / Main courses / Meat / Vegetables and mushrooms / / Ina Garten

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