Beef Tenderloin with Beer Sauce
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Beef Tenderloin with Beer Sauce
Category
Meat and Poultry
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
- 2 pounds beef tenderloin
- Fustini’s Robust SELECT olive oil
- salt and pepper
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 4-ounce beef trimmings
- 2 shallot, minced
- 2 garlic, minced
- 3 tablespoons carrots, diced
- 3 tablespoons celery, diced
- 8-ounce mushrooms, sliced
- 1 cup beer
- 1-1/2 cups beef stock
- 2 sprigs thyme
- 2 tablespoons parsley
- salt and black pepper
Ingredients
Directions
- Preheat oven to 350 degrees. Rub robust olive oil all over beef tenderloin and season with salt and pepper. Place in a hot iron skillet or Dutch oven and sear both sides for 3 minutes. Remove from pan and place on a baking sheet. Place in the hot oven until the desired temperature is reached.
- In the same pan, heat mild oil and add beef trimmings. Brown over moderate heat, stirring frequently. Add shallot, garlic, carrot, celery and mushrooms and brown, stirring frequently.
- Deglaze with beer and reduce by 1/3. Add beef stock, thyme, parsley, salt and black pepper and bring to simmer. Simmer for 20 minutes or until reduced to a sauce. If the sauce is not thickening, use a little more beef stock with 1 tablespoon of corn starch. Make a slurry and add to the sauce to help it thicken. To serve, slice the beef and place it on a plate, spoon some sauce over the top.