Categories: Steak
Ingredients
- 2 1/2 lbs. beef tenderloin, trimmed and tied
- 7 tbsp. unsalted butter, at room temp, divided
- Kosher salt and black pepper
- 3/4 cup chopped shallots (3 large)
- 14 oz. mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick
- 1/2 cup ruby Port wine
- 3/4 cup crème fraiche
- 3 oz. Roquefort or other strong blue cheese, crumbled
- 1 tbsp. minced fresh parsley
Directions
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Preheat the oven to 500. Line a sheet pan with foil.
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Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tbsp. of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 tsp salt and 1 tsp pepper. Roast for exactly 25 minutes for rare and 30 minutes for medium rare. Remove the beef from the oven, cover tightly with foil and allow to rest for 20 minutes.
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Meanwhile, make the sauce. Heat 2 tbsp. of the butter in a large saute pan. Add the shallots and saute over medium heat for 3-4 minutes, until tender but not browned. Add the remaining 4 tbsp. of butter and heat until sizzling. Add the mushrooms and saute, stirring frequently, for 5-7 minutes, until lightly browned. Add the Port, 1 tsp salt and 1/2 tsp pepper and cook for 2 to 3 minutes. Add the crème fraiche and cook for one minute, until slightly thickened. Reduce the heat to low and add the blue cheese, stirring just until it melts.
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Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.