Sauces for Beef Tenderloin or Other Cuts
Note: In another quest to find a low-fat, low-cholesterol sauce or gravy on beef and potatoes, this cook finally found the right combination, using the two recipes below and a Bon Appetit recipe (12/97) as guides. The latter does not use mushrooms in Beef Tenderloin with Roasted Shallots, Bacon, and Port. Cholesterol levels force this cook to substitute 2% lowfat milk for cream. I also cut by 50% all beef broth (canned or in cubes) from my recipes. They taste salty for a reason! Especially not good for folks watching their blood pressure.
Use less liquids for a thicker sauce. Martha Stewart serves her roast with a deglazed sauce made with shallots, balsamic vinegar, Dijon and grainy mustard, and beef stock and butter.
If tenderloin is whole, roast for about 45 minutes, until thermometer registers 125
degrees. If it is fileted, they should be browned in heavy ovenproof skillet, then roasted
in the same skillet in a 350 degree oven for 8-10 minutes.
1. Beef Tenderloin with Roasted Shallots
3 lbs beef tenderloin
3 T olive oil
1/4 cp shallots or green onions, chopped
1 cp sliced mushrooms
2 t dried thyme
3 cps beef canned beef broth or bouillon cubes
1 cp red wine or port
1 T tomato paste
3 T butter or olive oil
1 1/2 T flour
salt and pepper
1. Boil broth and wine until reduced, about 20 minutes, then add tomato paste and stir
2. Brown tenderloin in olive oil in a heavy pan. Put pan in oven and roast as described above, or to taste.
3. Remove meat from pan, leaving oven on, and cover with tin foil.
4. Add mushrooms, shallots, and thyme to pan drippings and roast about 10 minutes.
5. Remove vegetables to dish. Add broth and wine mixture to drippings and scrape pan.
6. Mix butter or oil with oil to make a paste. Whisk into broth mixture, then return vegetables to gravy. Season with salt and pepper.
7. If using roast, slice into 1/2" thick steaks and drizzle with sauce. Pass remaining sauce.
2. Shiitake Mushroom Sauce
Note: This recipe is modified from a Dale
City Virginia Farmerís Market vendor who
grew and sold shitake mushrooms. His recipe calls for sour cream, but this cook prefers a
thinner, more Ďa jusí consistency. Regular mushrooms, beef bouillon cubes, and light
cream are acceptable substitutes You could also dilute the beef stock with some Cabernet
Sauvignon, as in the next recipe.
1/2 lb Shiitake,or other mushrooms
2 T flour
6 T unsalted butter
1 1/2 cp rich beef stock, warmed
3 med onions, finely chopped
3/4 cp sour cream
1/4 cp creme fraiche (1 T buttermilk or sour cream to 1 cp heavy cream, let chill as
long as possible)
1. Wipe mushrooms w/damp cloth or brush. Cut off and discard stems. Slice caps thin
& set aside.
2. Melt 3 T butter in large. skillet, add onions and saute over moderately high heat, stirring occasionally till golden.
3. Cook meat in onion mixture till done and remove from pan.
4. In the same pan, melt remaining 3 T. butter in skillet, add mushrooms, saute over moderate heat, stirring occasionally for 5".
5. Sprinkle on flour and stir to blend well. Slowly stir in warm broth & simmer 2". Stir in creme fraiche mixture and simmer 2 minutes longer or til sauce thickened slightly. Season to taste.
6. Serve over meat.
3. Filets Mignons with Shiitake Mushrooms and Cabernet Sauce
Source: Crime Brulee by Nancy Fairbanks, a culinary novel using recipes from chefs in New Orleans. This one is from Chef Richard Hughs, Pelican Club, New Orleans. As the author says, this recipe is for the cook who is "overcome with a desire to spend several days in the kitchen," but is well worth the effort. See below for a simpler version. Make demi-glace first and refrigerate or freeze the remainder. Serve with Garlic Mashed Potatoes.
The author roasts an unpeeled onion and 2 garlic cloves, papery husk only removed, in a 375 degree oven for 30 minutes. She blends the peeled onion,then squeezes garlic cloves out of husk and combines with onion puree. This mixture is combined as below and served with Filet Mignon and mushrooms with gravy. Even if you don't try her recipe, the book is fun.
For the Filets:
4 8 oz filets mignons
1/2 cp Cabernet Sauvignon
1/4 cp Madeira or dry sherry
1 T shallots, chopped
1 cp stemmed and sliced shitake mushrooms
2 T butter
salt and pepper
2 T bourbon
1. Brown filets on all sides in butter in heavy, ovenproof skillet.
2. Bake in oven at 350 for 8-10 minutes or till medium rare.
3. Set aside and keep warm.
For final dish:
1. Transfer filet pan to burner, add chopped shallots and mushrooms.
2. Add 2 T bourbon, protect face, ignite bourgon with long match, and shake pan till flames subside.
3. Add 1/2 cp demi-glace and the wines, and cook over medium heat to reduce till thickened, 5-8 minutes.
For the Demi-Glace Sauce:
5 lbs marrow bones
2 cps carrots, diced
2 cps onions, diced
2 cps celery, diced
2 T tomato paste
Cabernet Sauvignon and Madeira or sherry
8 garlic cloves
1 fresh thyme sprig
3 bay leaves
1. Place marrow bones in large baking pan and roast at 400 degree oven till brown,
2. Add vegetables and roast 20 minutes more.
3. Add tomato paste and continue roasting 10 minutes.
4. Place on stove top, pour in wines (recipe calls for 1 bottle each -- use your discretion) and cook over medium heat, stirring to scrape up brown bits from pan bottom.
5. Place in heavy stockpot, add 1 gallon water, garlic cloves, thyme, bay leaves, and simmer 24 hours.
6. Strain throug fine-meshed sieve and cook over medium heat to reduce to consistency of heavy cream. Unused sauce may be frozen for later use.
4. Roquefort Sauce
Note: Source unknown, but could good over a baked potato, too.
4 T (1/2 stick) butter
1/3 c shallots, finely chopped
2 t flour
1/2 cp dry white wine
2/3 cp crumbled Roquefort cheese (about 3 oz)
1/4 c whipping cream
1. Melt 2 T of butter in heavy medium saucepan over medium heat.
2. Add shallots and saute till just beginning to brown, about 5 minutes.
3. Add flour and stir one minute. Gradually mix in wine. Boil till liquid is reduced to 1/4
cup, stirring frequently, about 5 minutes. Reduce to low.
4. Gradually add Roquefort and stir till melted and smooth.
5. Add whipping cream and simmer 24 minutes.
6. Add salt and pepper to taste.
5. Basmati Wine Sauce
Note: Inspired by a epicurious.com recipe for Eye of Round Roast with roasted vegetables. 1 cp basmati vinegar 1 cp red wine 1/2 cp broth, beef or vegetable, or pan drippings from a roast 1 T brown sugar Cook ingredients on low heat till reduced by about 1/2 -- approximately 30 minutes. Drizzle over meat, vegetables, rice, or pasta.
Note: Inspired by FoodTV, Tyler Florence. He uses green peppercorns in brine, drained, for a
Beef Wellington recipe.
2 T olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 cp brandy
2 cps beef bouillon
1 cp low fat cream or half and half
2 T grainy mustard
2 T coarsely ground peppercorns
1. If you have a pan with beef drippings, saute for 1-2 minutes shallots, garlic, and thyme in the
the drippings. If not, use olive oil.
2. Remove from heat, add brandy and flambe using a long kitchen match. I skipped the flambe.
3. Return to heat, add stock and reduce by half.
4. Strain if necessary,then add cream and mustard.
5. Reduce by half again, add peppercorns.