Heat Clarified Butter in a heavy-bottomed skillet over medium-high heat. Sear Beef in batches until browned on all sides, about 2-3 minutes per batch. Set aside.
Add Shallot to the skillet and cook until translucent, about 2 minutes. Add Wild Mushrooms and Garlic and cook until softened and fragrant, about 5 minutes.
Melt Unsalted Butter in a separate saucepan. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Burgundy Wine, ensuring no lumps form. Bring to a simmer and reduce by half.
Add Beef Stock and Demi-Glace. Simmer for 10-15 minutes, or until the sauce has thickened slightly.
Return Beef to the skillet with the mushroom mixture. Pour the Burgundy reduction over the Beef and simmer for 5-7 minutes, or until heated through.
Stir in Fresh Thyme and Parsley. Serve immediately.
Ingredients
4
1 lb450 gPrime Beef Tenderloin-cut into 1-inch pieces
2 tbsp30 mLClarified Butter
1 tsp5 mLSea Salt
1/2 tsp2.5 mLFreshly Ground Black Pepper
1/275 gShallot-finely minced
4 oz115 gMixed Wild Mushrooms-cleaned and sliced
2 cloves6 gGarlic-minced
2 tbsp30 mLUnsalted Butter
2 tbsp30 mLAll-Purpose Flour
1 cup240 mLDry Burgundy Wine
1 cup240 mLBeef Stock-homemade preferred
1 tbsp15 mLDemi-Glace
1 tsp5 mLFresh Thyme Leaves
1 tbsp15 mLFresh Parsley-chopped
Equipment
Heavy-Bottomed Skillet
Saucepan
Whisk
Measuring Cups and Spoons
Instructions
Season Beef with Sea Salt and Black Pepper.
Heat Clarified Butter in a heavy-bottomed skillet over medium-high heat. Sear Beef in batches until browned on all sides, about 2-3 minutes per batch. Set aside.
Add Shallot to the skillet and cook until translucent, about 2 minutes. Add Wild Mushrooms and Garlic and cook until softened and fragrant, about 5 minutes.
Melt Unsalted Butter in a separate saucepan. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Burgundy Wine, ensuring no lumps form. Bring to a simmer and reduce by half.
Add Beef Stock and Demi-Glace. Simmer for 10-15 minutes, or until the sauce has thickened slightly.
Return Beef to the skillet with the mushroom mixture. Pour the Burgundy reduction over the Beef and simmer for 5-7 minutes, or until heated through.
Stir in Fresh Thyme and Parsley. Serve immediately.
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