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Ingredientes
- 1/2 lb Wild mushrooms such as chantrelles or possibly morels
- 1 Tbsp. Olive oil3 cloves garlic, minced
- 3 x Cloves garlic, minced
- 2 x Shallots, minced
- 1/2 c. Red wine
- 1 c. Rich beef stock
- 1 tsp Minced rosemary
- 1/4 c. Heavy cream Salt and pepper to taste
- 1 Tbsp. Extra virgin olive oil
- 4 x Beef tenderloin, (5-6 oz
- 1 Tbsp. Cracked black pepper Salt to taste
- 4 ounce Gorgonzola cheese
Direcciones
- For the sauce, slice mushrooms and set aside. In a large saute/fry pan heat oil till very warm add in mushrooms and saute/fry till tender about 3-4 min. Add in shallots and garlic and saute/fry lightly. Add in red wine and reduce by half about min. Add in beef stock and reduce by half again about 4-5 min over medium heat. Add in rosemary and cream and cook for 2-3 min to reduce bit. Season with salt and pepper. Keep hot while cooking the tenderloins.
- For the tenderloins, place oil in saute/fry pan and heat till smoking warm. While the oil is heating coat with pepper and season with salt.
- Place beef tenderloins in the pan. Sear each side till brown about 2-3 min. Finish in a350 degree oven for about 4 more min for medium rare doneness. Place tenderloins on plates or possibly platter and serve the mushroom sauce over the top of the steaks. Crumble the bleu cheese over the top of the steaks and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 225 | 53% |
| Total Fat 25.33g | 32% |
| Saturated Fat 10.23g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 673mg | 28% |
| Potassium 649mg | 19% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.52g | 0% |
| Protein 33.88g | 54% |
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