Ingredients: |
Ingredients: 2 beef tenderloin roasts, enough to feed 8 people.
Olive oil
Garlic cloves
Garlic salt
Coarse salt, pepper
2 C white wine
2 C "double strength" Campbell's beef broth.
2 T butter
1 C shallots, diced
1 C portabello mushrooms, sliced
1/2 C crisp bacon, crunched
1 C dark red wine
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Directions: |
Directions:My parents are great cooks. This is the advice they gave me:
1. Know your butcher. Love your butcher. Buy your butcher things.
Tell your butcher he's special, even if he's not. Never forget his birthday.
2. Never forget your butcher is one of the most important people in your life.
3. This is not a cheap recipe. This is for when you have the king or queen for dinner (or myself, or my mother-in-law).
4. Have your friend, the butcher, trim all the fat from the meat.
Buy 2 roasts, enough to feed 8 people. Rub olive oil over meat. Take a small knife, cut holes in meat to shove garlic in. Rub in coarse salt, pepper, and garlic salt. Put in shallow roasting pan with wine and beef broth.
Bake at 425, uncovered, basting occasionally. It's done when it's pink in center.
***This is the reduction sauce that I pour over the meat:
Drain juice from drippings to a separate bowl, cover meat in foil to keep warm.
Cook butter, shallots, and mushrooms in a shallow pan until vegetables are soft and tender. Add the bacon, wine, and pan drippings. Turn on high and leave it alone, boiling until it gets to the thickness you like. |
Personal
Notes: |
Personal
Notes: ***This is good with roasted potatoes, risotto, or, as always, mashed potatoes
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This recipe for Beef Tenderloin-Filet Mignon "Vierra Style" is from