Beef Tenderloin Steaks With Brandy Mushrooms Recipes

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Steps:

• Marinate steaks in marinade for 2 hours.
• Saute steaks in butter; remove from pan when cooked to doneness you like.
• Add mushrooms to pan.
• Add peppercorns.
• Add brandy OFF stove.
• Deglaze pan, scraping browned bits off bottom of pan.
• Don't ignite; fire scares me.
• Add cream.
• Reduce; pour over steaks.

Steps:

• Place the beef on a plate. In a small bowl, combine the salt and pepper; sprinkle half of the mixture evenly over both sides of the beef and let stand 15 minutes. Preheat oven 200 degrees F. Meanwhile, to the remaining salt and pepper add coffee granules, vinegar, and all, but 1 tablespoon of the brandy; set aside. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to skillet. Cook 5 minutes or until most of liquid is absorbed. Transfer to bowl. Place skillet over medium high heat; heat 1 minute. Add steaks; cook for 3 minutes on each side. Reduce to medium low, turn and cook 2 minutes or until desired doneness (medium rare 145 degrees or medium 160 degrees F). Place on four individual dinner plates and place in oven to keep warm. Add the brandy mixture to skillet; return to heat. Bring to a boil over medium high heat and boil 1 minute or until reduced to 1/4 cup liquid. Stir in the mushrooms and cook over medium high heat 1 to 2 minutes or until most of the liquid is evaporated, remove from heat, stir in the remaining 1 tablespoon brandy and the spread. Spoon evenly over beef, top with additional coarsely ground black pepper, if desire, and serve immediately. Makes 4 (1 steak and 1/4 cup mushrooms)

Steps:

• Preheat oven to 350°F.
• Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
• Bake until the cloves are soft and golden, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Squeeze each head of garlic to expel the cloves into a bowl.
• SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
• Increase oven temperature to 400°F.
• Meanwhile, bring steaks to room temperature and sauté mushrooms.
• To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
• Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
• Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
• Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
• Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
• Immediately place in the oven for 6½ to 7 minutes for medium rare.
• Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
• Serve steaks, smothered in mushrooms.