Rosemary Beef Tenderloin With Wild Mushroom Cream Sauce
Rosemary Beef Tenderloin With Wild Mushroom Cream Sauce By halfbakedharvest.com
My go-to fancy holiday dinner that impresses all. Beef tenderloin seasoned with fresh rosemary and garlic and served with a rich and creamy wild mushroom sauce. There's nothing more elegant or delicious to serve family and friends this December!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignon, tied) 2 tablespoons extra virgin olive oil 2 tablespoons fresh chopped rosemary 3 cloves garlic, finely chopped kosher salt and black pepper 2 tablespoons salted butter 2 shallots thinly, sliced 12 ounces wild mushrooms, torn 2 teaspoons dijon mustard etc
Instructions:
Preheat the oven to 400 degrees F.
Rub the steaks with rosemary, and garlic. Season each side with salt and pepper.
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.
