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Here you will find cooking insights, recipes, new culinary tools, and more from Chef John of Mezzaluna.
 
Mezzaluna Fine Catering is a family-owned, Oregon company since 2005.
 
mezzaluna / mehz-zuh-LOO-nuh -- n. meaning "half moon" is also a curved Italian chopping utensil with wooden handles and a curved steel blade. It is used to chop herbs by rocking the blade from side to side.
December 5, 2011

Beef Tenderloin Fillets with Stilton and Mushroom Pan Sauce

The following link leads to the specificly to the page with Chef John preparing this recipe.

http://www.katu.com/amnw/segments/Holiday-Beef-Tenderloin-135102968.html

 

And, here is the recipe that I covered today on AM Northwest.  Cheers!

 

Ingredients

 

6 ea.                (6 ounce) beef tenderloin fillets

2 tsp.               chopped fresh tarragon

1/2 tsp.            fresh ground pepper

5 Tbl.               butter

8 oz.                Sliced mushrooms (your favorite variety)

1/3 cup            dry red wine

1/2 cup            sour cream

3 oz.                Stilton cheese or other blue cheese, crumbled

 

Garnish

1 sprig             fresh tarragon

 

Directions

  1. Rub the fillets with the chopped tarragon and pepper.

 

  1. Melt 2 TBS of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm.

 

  1. Melt the remaining 3 TBS butter in the skillet.

 

  1. Add the mushrooms. Saute for 3 to 4 minutes or until tender.

 

  1. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet.

 

  1. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.

 

To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.