Beef Recipes: Mushroom Tarragon Stuffed Beef Tenderloin With Cabernet Jus

Mushroom Tarragon Stuffed Beef Tenderloin With Cabernet Jus

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Ingredients:
For the beef:
4 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped, optional
1 pound assorted wild mushrooms, finely chopped
1 tablespoon fresh tarragon, minced or 1 teaspoon dry
4 six-ounce beef tenderloin steaks
salt and pepper

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For the sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped, optional
1 tablespoon tomato paste
1 cup Cabernet Sauvignon or other full bodied red wine
1 cup beef stock, you may use canned!
1 teaspoon corn starch

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Cooking Procedures:

Beef Stuffing

• Sauté the onion in 2 tablespoons of the olive oil over a medium heat until lightly browned, about 5 to 8 minutes. Add the garlic and continue sautéing until fully aromatized, a few minutes longer. Add the mushrooms and cook until they release much of their moisture and become soupy. Continue cooking until the moisture evaporates and the mushrooms flavours concentrate, about 15 minutes in total. Remove from the heat. Add the tarragon and season with salt and pepper. Meanwhile season each steak with salt and pepper and sear both sides in a hot pan with the remaining olive oil. Pour off the oil and reserve the dirty pan for the sauce. Using a small sharp paring or boning knife make a small incision in the side of each steak. Form a cavity within by wiggling the knife tip but try not to make the entrance hole any bigger then needed. Spoon the stuffing into each steak. Reserve any extra stuffing.

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Cabernet Jus:

• Meanwhile using the same pan you seared the steaks with sauté the onion in the olive oil over a medium heat until lightly browned. Add the garlic and tomato paste and continue a few minutes longer until fully aromatized. Add the wine and simmer until it reduces by three quarters. Whisk together the beef stock and cornstarch and add to the wine. Bring to a simmer and cook just until the jus thickens slightly. Remove from the heat.

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To finish:

• Preheat oven to 400 degrees. Roast each stuffed steak until it reaches your desired temperature, about 12 minutes for medium rare. Feel free to peak and check the progress! As the steaks finish reheat the sauce stirring in any extra stuffing. Douse the steaks with sauce and serve immediately. Ten Hut!