Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 30m
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  • 4 (10-ounce) tenderloin fillets
  • 3 tablespoons cracked black pepper
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • 2 ounces pure olive oil
  • 16 ounces morel mushrooms
  • 4 garlic cloves, minced
  • 6 ounces cabernet sauvignon
  • 6 ounces brown veal stock
  • 2 tablespoons fresh thyme
  • 4 tablespoons butter
  • Salt and pepper
  • 2 pounds peeled Yukon Gold potatoes
  • 1/4 cup heavy cream
  • 1 pound unsalted butter
  • Salt and pepper


Step 1

For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness. 

Step 2

For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.

Step 3

For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. 

Step 4

In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes.

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