Bourbon Beef Tenderloin with Mushroom Ragout - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

12.18.08

Bourbon Beef Tenderloin with Mushroom Ragout

  • 1 beef tenderloin, cleaned, and sliced 1" thick
  • 2-3 tbsp. Olive Oil
  • 1-2 tbsp. Montreal steak seasoning
  • 16 oz. Bourbon
  • 1/2 C demi glace

Rub the medallions with Olive Oil and season.  Cook to desired doneness.

Reduce bourbon by 50-60%.  Add demi glace and mix well.  Top each medallion with the bourbon sauce and a spoonful of the ragout.

Mushroom Ragout

  • 2 C assorted mushrooms, sliced
  • 1 clove garlic minced
  • 1 shallot, minced
  • 2 tbsp. butter
  • salt and pepper to taste
  • 1/4 C red wine
  • 1/2 tsp. tomato paste

In a saucepan, saute the shallots and garlic in butter until soft.  Add the mushrooms, cook for 2 minutes, then add the wine.  Reduce by 50%, then add the paste and simmer for 3 to 4 minutes.

Powered by Frankly