Christmas Beef Tenderloin ~ delicious!

Our Christmas Tradition is Beef Tenderloin. The lean cut of beef and rich brown sauce is not only delicious, it brings back warm memories of cold winter nights of Christmas past. This is an easy roast to prepare in advance and enjoy after a wonderful Christmas morning with family and friends. Keep it simple, make the brown sauce a day ahead and save time.

BEEF TENDERLOIN WITH MUSHROOMS AND BROWN SAUCE

serves 10

INGREDIENTS;

​2 (2 1/2 lb) pieces trimmed center-cut beef tenderloin roast

1 tablespoon kosher salt

2 teaspoons black pepper

3 tablespoons vegetable oil

3 tablespoons unsalted butter

1 1/2 lb small fresh cremini mushrooms cut into 1/2 inch wedges

1/2 cup medium dry sherry

2 1/2 cups of brown sauce (see below)

Pre heat oven to 425

Pat beef dry and sprinkle with salt and pepper

Heat oil in deep skillet and sear beef 1 piece at a time until well browned on all sides, about 5 minutes

Transfer beef to an 18 x 12 inch roasting pan, reserve skillet

 

Roast beef in oven until thermometer registers 120 F (about 20 – 25 minutes)

Transfer beef  to a cutting board and let it stand, cover loosely with foil for 25 minutes

Beef will keep cooking, want temp to reach 130 F for medium rare, reserve roasting pan

 

While beef roasts, Melt butter in skillet and cook mushrooms stirring frequently until liquid evaporates, about 8-10 minutes and set aside.

 

While beef rests, put roasting pan over 2 burners on stove top, medium heat, add sherry and de glaze pan, stir and scrape up brown bits

Add sherry sauce and brown sauce to mushrooms , cover and remove from heat.

 

BROWN SAUCE

 

1 small carrot coarsely chopped

1 small onion coarsely chopped

1/2 stick unsalted butter

1/4 cup flour

4 cups beef stock

1/4 cup canned tomato puree

1 large garlic cloves chopped

1 celery rib

1/2 teaspoon freshly ground pepper

1 bay leaf

 

Cook carrot and onion in butter in a saucepan until golden brown, 7-8 minutes.

Add flour, cook roux over low heat, stirring constantly until medium brown 6-10 minutes

Add stock, whisking constantly to prevent lumps

add tomato puree, garlic, celery, pepper and bay leaf and bring to a boil, stirring

reduce heat and cook at a bare simmer, uncovered stirring occasionally until reduced to about 3 cups about 45 minutes

Pour sauce through a fine-mesh sieve into a bowl and discard solids

 

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