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Herb Grilled Tenderloin Filets With Mushroom Merlot Sauce Recipe

August 5th, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post


  1. 4beef tenderloin steaks
  2. 1tablespoonextra virgin olive oil
  3. 3clovesgarlic, minced
  4. 2tablespoons choppedfresh rosemary
  5. coarse sea salt
  6. fresh ground pepper
  7. For the Mushroom Merlot Sauce

  8. 3tablespoonsunsalted butter
  9. 2-3shallots, minced
  10. 6ouncesshiitake mushrooms or othermushrooms, stemmed,caps wiped clean with a damp towel,and thinly sliced
  11. 2cupsmerlotor other full-bodieddry red wine
  12. 1cupbeef stock(preferably homemade)
  13. 1teaspooncornstarch, dissolved in
  14. 1tablespoonmerlot(if needed)
  15. coarse sea salt
  16. fresh ground black pepper
  17. 2tablespoons finely choppedparsley


  1. Lightly brush the steaks on both sides with olive oil.
  2. Thickly crust each side with the garlic,rosemary, salt, and pepper mixture.
  3. Let the steaks”cure” in the refrigerator while you make the sauce.
  4. Melt 2 T butter in a saucepan.
  5. Add the shallots and cook over medium heat, stirring often, until soft but not brown, about three minutes.
  6. Add the sliced mushrooms and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.
  7. Add the 2 cups wine and bring to a boil.
  8. Briskly simmer the wine until reduced by half, about 5 minutes.
  9. Add the stock and briskly simmer until the mixture is reduced to about 1 1/2 cups and is the consistancy of heavy cream, 5 to 10 minutes.
  10. Whisk in the cornstarch/wine mixture if a thicker sauce is desired.
  11. Remove from heat,add salt and pepper to taste, and stir in the parsley.
  12. Grill the steaks over high heat until they are the desired degree of”doneness”.
  13. Transfer to plates and spoon a generous portion of sauce over and serve at once.

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