Herb Roasted Beef Tenderloin with Sauce Stroganoff - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

1.31.08

Herb Roasted Beef Tenderloin with Sauce Stroganoff

5 to 6 beef tenderloin, trimmed

2-3 T olive oil

2 T vegetable oil

2 T Montreal steak seasoning

2 T fine herbs

In a large skillet, heat vegetable oil over med. high heat. Mix the seasonings together, rub down the beef with the olive oil and coat with the seasoning mixture. Sear steak on all sides until browned. Place the beef in a roasting pan and roast in a pre-heated 375 degree over for about 25 to 25 minutes or until 1030 on your meat thermometer.

Sauce:

2 T butter

salt and pepper to taste

1/2 cup white wine

1 T Dijon mustard

1 1/4 cup sour cream

1 cup sliced mushrooms

1/2 cup minced shallots

2 T tomato paste

3 cup demi glaze

In a large sauce pan, melt the butter and saute the shallots and mushrooms until tender. Add the wine and reduce by 50%. Add the paste and the demi glaze and let simmer for five minutes. Whisk in the sour cream until blended.

Slice the beef, arrange over rice or pasta then top with sauce.

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