18-Year Traditional balsamic ·
Herbs of Naples balsamic ·
Meat and Poultry ·
Michigan Apple balsamic ·
SELECT Robust olive oil ·
Beef Tenderloin with Porcini and Plums
Beef Tenderloin with Porcini and Plums
Meat and Poultry
Ingredients
- 1 1/2 to 2-pound piece of beef tenderloin, trimmed of excess fat
- salt and pepper
- 2 tablespoons Fustini's Robust SELECT olive oil
- Sautéed Porcini Mushrooms
- Wine Plum Sauce
- fresh parsley, chopped for garnish
- 1 red plum, diced
- 1/2 - 1 cup red wine
- 1 tablespoon Fustini's 18 Year Balsamic Vinegar
- 1/2 cup veal stock or demi-glace
- 1-2 tablespoons corn starch (if needed)
- 8 porcini mushrooms, sliced
- 1 teaspoon Fustini's Robust SELECT olive oil
- 1 sprig thyme
- salt and pepper
- 1 tablespoon Fustini's Herbs of Naples Balsamic Vinegar
Directions
- Preheat oven to 350 degrees. Season beef tenderloin with salt and pepper. Heat Fustini's SELECT olive oil in a large sauté, pan over moderately high heat and just as the oil smokes, sear the tenderloin on all sides to brown. Remove from pan and place into the oven on a baking sheet and roast until the desired temperature is achieved. Remove from oven and let sit at least 5 minutes before carving and serving with Sauté,ed Porcini Mushrooms, Wine Plum Sauce and parsley garnish.
- To make the sauce, place the red plum, red wine, Fustini's 18 Year balsamic and stock into a saucepan and cook until the plum is soft and the liquid slightly reduced. Press through a fine-mesh strainer and season with salt and pepper. If the sauce is still thin, return the strained sauce to the saucepan, return to medium-high heat whisking in the corn starch and continue to boil until desired thickness is achieved.
- In the same pan used to sear the steak, heat the Fustini's olive oil over moderate heat and add mushrooms. Sauté, mushrooms until browned and deglaze with balsamic and remove thyme stem.
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