Beef Tenderloin with Mushroom Brandy Cream Sauce & Roasted Truffled Fingerling Potatoes:
It’s that time of year…..
SLURGE on your partner or group of friends. This dish is so succulent, tender and juicy. The brandy cream is magnificent along with the fillet and hearty mushrooms. Pair with a light green salad and some crusty bread to soak up the sauce.
2 ea. 4-8 oz filet mignon (beef tenderloin) steaks
Sea salt and fresh cracked black pepper
White truffle oil
10-12 fingerling potatoes, halved lengthwise
1/2 c half and half
8 oz crimini or any mushrooms, sliced thin
1/3 c brandy
1 head garlic, whole
Fresh parsley, chopped
- Chop off top of garlic clove, place on piece of aluminum foil. Drizzle with olive oil and salt, wrap into a package and roast in a 450 degree oven for 45-60 minutes, or until garlic is soft enough to squeeze like butter.
- Meanwhile, cut potatoes in half, drizzle with olive oil and truffle oil then add salt and pepper and parsley. Lay cut side down on a baking sheet (lined with foil) and cook for 30-40 minutes at 450, or until golden brown and crisp.
- Meanwhile, salt and pepper the steaks on every side thoroughly (more than it seems like you should). Let stand at room temperature. Once potatoes are nearly done, turn oven down to 350 and sear steaks over medium-high heat with some olive oil until brown and crisp on all sides. (Once steak is seared, remove from pan. Don’t overcook – it will ruin a tenderloin steak!)
- Add mushrooms to the same pan the steak was seared in and then squeeze roasted garlic into the pan. Sauté and then add brandy, allowing to boil rapidly and flame. Reduce until almost all liquid is gone.
- Add half and half, simmer to reduce and thicken slightly.
- To plate, top a mound of mushrooms under the steak, then pour remaining sauce and mushrooms over. Stack potatoes on the side of the plate to balance the dish. Garnish with parsley. Enjoy!
We LOVE to see your pictures and GOOD LUCK with your dish!