Wild mushroom duxelle crusted beef tenderloin filets with balsamic gastrique

Wild Mushroom Duxelle Crusted Beef Tenderloin Filets with Balsamic Gastrique recipe
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- Ingredients
- Four 6 to 8-ounce Beef Tenderloin Fillets
- One 16 ounce bottle of Balsamic Vinegar
- 1/4 cup sugar
- 2 Tablespoons olive oil
- salt and pepper
- Ingredients – Wild Mushroom Duxelle
- 1 Tablespoon olive oil
- 2 shallots, chopped
- 2 teaspoons garlic, minced
- 1 pound mixed wild mushrooms
- 1 sprig fresh thyme
- 1 Tablespoon lemon juice
Place vinegar and sugar in small sauce pan and whisk together. Reduce over medium/high heat by 2/3 and remove from heat. Preheat a sauté pan over medium heat with the olive oil. Season the filet with salt and pepper and place in hot pan. Sear the first side for 2-3 minutes then turn to second side for another 2-3 minutes. Remove from heat and crust on side of filets with the mushroom Duxelles. place on a baking pan and bake in preheated over for 8-10 minutes for medium doneness. Drizzle filets with the balsamic gastrique.
Mix all wild mushroom duxelle ingredients together and serve.
Serves: 4
Reference: Wild mushroom duxelle crusted beef tenderloin filets with balsamic gastrique
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