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Beef Tenderloin with Mushroom Sauce

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Beef Tenderloin with Mushroom Sauce
The Blue Strawbery - Portsmouth, NH
Gourmet November 1992

2 tablespoons julienne strips of
peeled fresh gingerroot
1/2 cup brandy
A trimmed 4-pound beef tenderloin,
tied, at room temperature
4 garlic cloves, minced and mashed to
a paste with 1/2 teaspoon salt
1/2 cup beef broth
4 shallots, minced
1 tablespoon unsalted butter
4 cups sliced mushrooms (about 3/4 pound)
3 tablespoons Dijon-style mustard

In a small bowl combine the gingerroot and the brandy and let the mixture stand at room temperature for 1 hour.
Rub the beef with half the garlic paste and season it with salt and pepper.
In a roasting pan roast the meat in the middle of a preheated 450-degree
F oven for 30 minutes, or until a meat thermometer registers 130 degrees
F for medium-rare meat. Pour the gingerroot mixture over the meat, ignite
it carefully, and let the flames burn out. Transfer the meat to a platter.
To the roasting pan add the broth, deglaze the pan over moderately high
heat, scraping up the brown bits, and reserve the mixture.
In a saucepan sauté the remaining garlic paste and the shallots in the butter
over moderately high heat, stirring, until the shallots are softened. Stir in
the mushrooms, the reserved broth mixture, and the mustard and boil the
mixture until it is reduced by two thirds and has thickened slightly. Slice
the meat and serve it napped with the sauce. Serves 6 to 8.

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Roast Tenderloin of Beef with Mushroom,
Onion and Wine Sauce
 

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