Beef Tenderloin with Wild Mushrooms and Tequila
Beef Tenderloin with Wild Mushrooms and Tequila
Directions
- If the filets are thicker than 1 inch, set them (cut surface down) on a cutting board and pound them with the heel of your hand or a small mallet to an even 1-inch thickness. Season them generously with salt and pepper.
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Heat 2 Tbsp. of the oil in a large heavy skillet over medium-high heat.
- Add the filets and cook until well browned on the first side, about 5 minutes. (Adjust the heat during cooling so the steaks brown evenly without burning the little bits that stick to the pan; those little bits will be incorporated into the sauce later, and if they are burnt, they will impart a scorched flavor).
- Flip the steaks and repeat.
- Transfer the filets to a plate and set aside. They will be rare at this point; they will be cooked further in the sauce.
- Return the pan to the heat.
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Add the remaining 3 Tbsp. oil to the pan and heat over medium-high heat until very hot but not smoking.
- Meanwhile, toss the mushrooms, onion, chiles, and garlic together in a bowl.
- When the oil is hot, add the mushroom mixture all at once and cook, stirring, until the mushrooms are browned.
- The timing will depend on the mushrooms, the pan, and the heat – most likely the mushrooms will give off a little liquid first, which must then be cooked off before the mushrooms begin to brown.
- Season with salt and pepper.
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Remove the pan from the heat and pour in the tequila.
- Carefully return the pan to the heat and stand back – the tequila will probably ignite.
- When any flames die down, pour in the cream, add the epazote and bring to a boil.
- Cook, stirring occasionally, until the sauce is thickened and reduced by about half.
- Add the steaks to the sauce.
- Cook, turning once or twice, until the steaks are warmed through and cooked to medium-rare, about 4 minutes.
- An instant read thermometer inserted into the thickest part of a steak will register 130°. )
- If desired, lower the heat and cook longer for more well-done steaks.
- Add water, a Tbsp. at a time to keep the sauce at the right consistency.)
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Divide the steaks among serving plates and top with the sauce.
Ingredients
- 2 chile(s), serrano, finely chopped
- 4 8 oz. Dominion® Beef, Tenderloin, Fillets
- 10 leaves epazote leaves, fresh, finely chopped
- 1/4 lb. mushroom(s), oyster cluster , hard stem ends removed, mushrooms torns into 1/2"
- 1/4 lb. mushroom(s), shiitake, stems removed, sliced
- 1 cup Nature's Best Dairy® Cream, Heavy, 40% Butter Fat
- 3 Peak Fresh Produce® Garlic, Clove(s), minced
- 1/2 Peak Fresh Produce® Onion(s), finely chopped
- 5 Tbsp. Piancone® Oil, Olive, Extra Virgin
- - salt and pepper, to taste
- 1/4 cup tequila, silver
