The tip of a whole beef-tenderloin is the narrow segment left after fillets and chateaubriand were sliced off. Sliced and flattened reasonably, the tip makes petite medallions for this dish. It takes lower than a minute to sear the medallions that may be smothered in this kicked-up antique French sauce. The secret to this sauce is to use a good crimson wine like a Merlot or Cabernet Sauvignon for the help. Any wine fit to drink is fit to prepare dinner dinner in a sauce then again some are upper than others. The Merlot with its fruity tones pairs neatly with the acidity of the sweet blueberries. The delicate flavors of roasted shallots and garlic, and sauteed earthy mushrooms balance the fruit style and allow the cruel steak style to return again via.
Serve this dish over fettuccine, mashed potatoes, rice pilaf or spaghetti squash.
Ingredients for 2 servings:
o Three shallots, unpeeled
o 6 garlic cloves, unpeeled
o 1 Tbsp olive oil, divided
o 1 Tbsp butter to saute mushrooms
o 1 cup sliced mushrooms, crimini, chanterelles or mushroom of your variety
o 1 cup crimson wine, Merlot or Cabernet Sauvignon
o part cup contemporary blueberries, plus 2 Tbsp for garnish
o 12 ozbeef tenderloin, sliced ½ inch thick, flattened reasonably for medallions
o Juice from seared medallions
o 1 Tbsp contemporary tarragon, chopped and a couple of sprigs for garnish
o Sea salt and up to date ground black pepper to taste
o 1 Tbsp cold butter to bind sauce
1. Place shallots and garlic in a small ovenproof pan or dish. Drizzle with 1 tsp of olive oil. Roast at 350° F. for 15 minutes or until easy. Remove from pan and cool to touch.
2. Peel shallots and mince. Squeeze garlic cloves to extract flesh and mince.
3. Sauté mushrooms in butter and 1 tsp olive oil until lots of the liquid has been absorbed.
4. Add shallots and garlic, saute for 2 minutes, add wine and convey to a boil. Lower heat to a simmer and scale back wine by means of one-third.
5. Add blueberries and prepare dinner dinner over medium heat until berries burst, about 6 minutes.
6. Salt and pepper medallions of red meat on either side. Sear medallions in a non-stick skillet with 1 tsp olive oil over medium high heat for 15-30 seconds each facet. Remove from pan and let recreational on a plate for 5 minutes. (A neatly seasoned flat grill may be used as a substitute of a non-stick skillet.)
7. Pour juices from the plate of meat into the sauce, add tarragon and salt and pepper to taste. Slowly swirl 1 Tbsp butter into sauce to bind it. Transfer the meat medallions to the sauce and spoon the sauce over the meat.
8. Serve over fettuccine with a sprig of tarragon and ultimate blueberries.
Article Source Link by means of JoAnn Jagroop