Categories: Meals
Ingredients
- 1 lb. beef tenderloin
- Kosher salt and black pepper
- 2 tbsp. canola oil
- 3/4 cup Stella Artois
- 3 tbsp. butter
- 1/4 cup minced shallots
- 3 garlic cloves, minced
- 3/4 lb. white mushrooms, cleaned, trimmed and sliced
- 1/2 cup heavy cream
- 1 tbsp. Dijon
- Chopped fresh thyme, for garnish
- Crispy Onions (see recipe) or Crispy Shallots (see recipe), for garnish
Directions
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Preheat the oven to 350.
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Pat the tenderloin dry with paper towels and generously season all over with salt and pepper. In an ovenproof skillet just large enough to fit the tenderloin, heat the oil over medium-high heat until shimmering hot. Add the tenderloin and brown on all sides, turning several times, 5-6 minutes total. Transfer the skillet to the oven and roast until cooked to desired doneness, about 10 minutes for medium-rare. Transfer the tenderloin to a plate and cover with foil to rest while you make the sauce.
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Pour the fat from the skillet, add the beef, and bring to a boil over medium heat, scraping up any browned bits on the bottom of the pan. Boil until most of the liquid has evaporated, about 2 minutes. Add the butter, reduce the heat to medium, and cook the shallots and garlic, stirring, until fragrant, about 2 minutes. Add the mushrooms and season generously with salt and pepper. Cook, stirring, until the mushrooms release their water and the juices reduce to a glaze, about 8 minutes. Stir in the cream and the mustard and cook until warmed through. Taste for seasoning.
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Slice the steak into medallions, divide among plates, top with the mushroom sauce and garnish with thyme. Serve with the crispy onions.