Wild Mushroom & Herb Tenderloins grill up juicy and tender! Serve with a nice rice pilaf with steamed veggies and you have a weekday meal ready under 30 minutes.
Believe it or not, February is one of the busiest gardening months here on the farm. This is the time that I have to plan what veggies and herbs will be added to the garden and get busy in the greenhouse planting and babysitting the tender new seedings. Thirty-minute dinners are essential if I plan to get everything done.
This Wild Mushroom & Herb Tenderloins is perfect for those busy weekdays. It looks elegant and because it uses one of the more tender cuts of beef turns out tender and juicy. Family will think you are treating them to an elaborate dish. Only you need to know that it only took 20 minutes.
This recipe calls for walnut oil for the extra layer of flavor it adds to the dish. Walnut oil has a rich, nutty flavor that coats the steaks. Drizzle the oil over the steaks about two minutes before the steaks are done. Just enough to warm the oil. If heated too much the oil can become slightly bitter. Of course, it is not essential to the dish and olive oil can be substituted. If you do substitute go ahead and heat the oil with the butter.
Sliced green onions add a colorful accent of just about any dish. When cutting the onions, slice all of the white bulb and about an inch or so of the green stem. One green onion should give you about 2 tablespoons sliced onion.
Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, igniting the liquor really does not add to flavor or burn off all the liquor. Studies suggests it only removes about 25% of the liquor content which is equal to simmering it off. Although it looks quite impressive don’t bother.
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- 1 tablespoon butter
- 1 tablespoon walnut oil
- 4 beef tenderloin steaks
- 2 cups mushrooms, sliced
- 2 green onions, sliced
- 1 tablespoon fresh rosemary, snipped
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons brandy
- 1/3 cup dry red wine
- 1/3 cup beef broth
In a large skillet melt butter over medium heat. Add the steaks and cook for 10 to 12 minutes or to desired doneness, turning once. Transfer to a serving plate, reserving drippings in skillet. Keep steaks warm.
Stir mushrooms, green onions, rosemary, garlic and pepper into reserved drippings. Cook and stir over medium-high heat for 3 to 4 minutes or until mushrooms are tender.
Carefully add the brandy to the skillet and let the brandy simmer down for a few minutes to cook off most of the alcohol. Add the red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
Spoon over the steaks and garnish with additional rosemary spring