Pan Seared Sterling Silver ® Beef Tenderloin with Wild Mushroom Sauté

Ingredients

• 4 each Sterling Silver ® Beef tenderloin filets, 5oz
• 4 Tbls. Extra virgin olive oil, good quality, divided use
• 1 Tbls. Garlic, minced
• 2 Tbls. Shallot minced
• 1 Cup Wild mushrooms (chanterelle, porcini, cinnamon cap etc.) washed, drained and cut into bite size pieces
• 1/2 Cup Pinot Noir
• 1/2 Cup Beef stock
• 1 Tbls. Parsley, chopped
• 1 Tbls. Marjoram, chopped
• Salt and Pepper to taste
• 10 each Chives, cut into 1/2 “ pieces for garnish

Method

Place a 10” sauté pan over a medium hot burner.  Preheat oven to 400. Rub steaks with 2 tablespoons of olive oil and season with salt and pepper. Place steaks in pan. Don’t crowd, leave space between each piece. Sauté for 2 minutes, turn and sauté for 2 minutes on the other side. Remove pan from heat. Remove steaks from pan and place them on a sheet tray. Reserve the sauté pan. Place the steaks in the 400 oven for about 8 minutes for medium rare. Let the steaks rest for at least 5 minutes before serving.

Prepare the mushrooms while the steaks are in the oven. Place the sauté pan over a medium hot burner. Add 2 tablespoons of olive oil to the pan. Add garlic and sauté until fragrant, about 2 minutes. Add the shallots and sauté about 2 minutes more. Add wild mushrooms and sauté for about 3-4 minutes or until the mushrooms release their liquid and begin to reabsorb it. Deglaze the pan with the Pinot Noir. Reduce until syrupy. Add the beef stock, parsley and marjoram, reduce by 2/3. Season with salt and pepper. Remove from heat and reserve in a warm place.

Plating

Place steaks in the middle of a dinner plate. Use tongs and place ¼ of the mushrooms on top of the steak. Use a tablespoon and drizzle ¼ of the reduce liquid over and around the steak. Sprinkle a few cut chives over and around the steak. Repeat. Enjoy!

From the kitchen of Jamie Samford
Corporate Chef of Winn Meat Company