Whole Beef Tenderloin with Blackberry-Mushroom Sauce
Recipe - Welcome
Whole Beef Tenderloin with Blackberry-Mushroom Sauce
00
Cook Time30 Minutes
Ingredients
1 (3 to 4 lb) whole beef tenderloin, trimmed
2 Tbs steak seasoning
3 Tbs vegetable oil
1 tablespoon butter
1 cup sliced wild mushrooms
1/2 tsp Italian seasoning
1 cup red wine
1/4 cup cream
1 cup blackberries
2 teaspoons sugar
Salt and pepper
Fresh sage, for serving
Directions
- Preheat oven to 400 degrees. Heat a large skillet over high heat. Rub the meat with steak seasoning. When pan is hot, add the oil and the meat. Sear on all sides until browned and place in the oven. Cook to medium rare/medium for 20 to 30 minutes. (Around 140 degrees internal temperature with an instant read meat thermometer.)
- To make the sauce, in a sauté pan melt butter. Add mushrooms and seasoning and sauté until browned. Add wine and reduce slightly. Add cream, berries and sugar. Bring to a boil and remove from heat.
- Remove meat from the oven and transfer to a serving platter. Let rest for 10 minutes before slicing. Add sauce and garnish with fresh sage leaves.
0 minutes
Prep Time
30 minutes
Cook Time
0
Servings
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Makes 0 servings
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Brookshire's Salted Butter, 4 Quarters - 4 Each
Not Available
Brookshire's Italian Seasoning - 0.6 Ounce
19 Crimes 19 Crimes, Red Wine - 750 Millilitre
Brookshire's Whipping Cream, Heavy - 1 Quart
Not Available
Brookshire's Extra Fine Granulated Sugar - 2 Each
Not Available
That's Tasty Sage - 0.5 Ounce
Directions
- Preheat oven to 400 degrees. Heat a large skillet over high heat. Rub the meat with steak seasoning. When pan is hot, add the oil and the meat. Sear on all sides until browned and place in the oven. Cook to medium rare/medium for 20 to 30 minutes. (Around 140 degrees internal temperature with an instant read meat thermometer.)
- To make the sauce, in a sauté pan melt butter. Add mushrooms and seasoning and sauté until browned. Add wine and reduce slightly. Add cream, berries and sugar. Bring to a boil and remove from heat.
- Remove meat from the oven and transfer to a serving platter. Let rest for 10 minutes before slicing. Add sauce and garnish with fresh sage leaves.