Beef tenderloin is regarded as the most tender cut of beef. Seared to perfection on a grill and topped with pan roasted mushrooms, this is a treat well worth making as it is quite an expensive cut of beef. Serve with grilled vegetables on the side.
Ingredients
4 to 6 1” thick tenderloins
2 tbsp olive oil
1 tbsp Kosher salt
1 tbsp fresh ground pepper
1 tbsp butter
2 cups sliced mushrooms
2 tbsp butter
1 tsp salt
1/4 cup beef stock
Brush the tenderloin with oil and season with salt and pepper. Once the grill is hot, place the tenderloin filets directly over the heat, and cook for approximately 5 to 6 minutes per side for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). For a thicker cut (1 1/2” to 2”), grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F). Once cooked, let the meat rest for 15 to 20 minutes before serving.
Prepare the mushrooms by melting the butter and adding sliced mushrooms to the pan. Season with salt and cook for 4 minutes. Add the stock and continue cooking until the stock is completely reduced.
Serve each tenderloin dressed with mushrooms and a teaspoon of the butter (for a variation, you can prepare seasoned butter ahead of time).
Serves 4 to 6.
Patataki 