Mushroom-crusted beef tenderloin
Mushroom-crusted beef tenderloin

Preparation time 10 minutes

Total time: 45 minutes

Ingredients

  1. 1 package (56 g) dried wild mushrooms, forest blend
  2. to taste salt
  3. and pepper
  4. 1/2 beef tenderloin, tied into 8 serving portions (approximately 1 kg)
  5. 175 mL (3/4 cup) butter
  6. 2 French shallots, minced
  7. 125 mL (1/2 cup) red wine
  8. 1 packet (300 mL) veal stock
  9. 250 mL (1 cup) 15% M.F. cooking cream
  10. 125 mL (1/2 cup) flat-leaf parsley, chopped

Directions

  1. Preheat oven to 200°C (400°F). 
  2. Soak half of mushrooms in a bowl of water for about 30 minutes. Drain and set aside. 
  3. Season beef with salt and pepper. In a pan, heat 15 mL (1 tbsp.) of butter over medium-high heat. Sear beef for 1 minute on each side. Remove from heat and let cool.
  4. In a food processor, pulse the remainder of the mushrooms into a fine powder. Add 150 mL (2/3 cup) of butter and mix until a thick batter forms. Coat beef with batter. Place beef in a baking dish and bake for 20 to 25 minutes or until a meat thermometer inserted in the centre reads 70°C (160°F). After removing it from the oven, cover with aluminum foil and let sit for 5 minutes. 
  5. In the pan used to sear the meat, melt the rest of the butter over high heat and sauté the shallots and rehydrated mushrooms for 3 minutes. Deglaze the pan with the red wine and reduce the liquid by half. Reduce heat to medium. Stir in the veal stock and cream. Add parsley.
  6. Top beef medallions with the mushroom sauce. Serve with new potatoes and French green beans.

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