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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4.6199
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


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