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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Recipe intro

The Wild Mushroom Duxelle Crusted Beef Tenderloin Filets with Balsamic Gastrique recipe is a delicious and elegant dish that combines tender beef filets with a flavorful mushroom crust and a tangy balsamic gastrique sauce. The beef is coated with a rich and earthy duxelle made from wild mushrooms, garlic, and herbs, which adds depth of flavor to the dish. The balsamic gastrique provides a sweet and acidic contrast that perfectly complements the savory beef and mushroom flavors. This recipe is perfect for special occasions or when you want to impress your guests with a gourmet meal.

Keywords: Wild mushroom, Duxelle, Beef tenderloin, Balsamic gastrique, Gourmet

Wild mushroom duxelle crusted beef tenderloin filets with balsamic gastrique details

Wild mushroom duxelle crusted beef tenderloin filets with balsamic gastrique, recipe Rating: 4.8
Number of votes:150

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