- Prep time
- Cook time
- Serves 2
- 2 each 5 oz. Beef Tenderloin filets
- 2 tablespoons cracked black pepper
- 1 ounce olive oil
- 2 cloves garlic, minced
- 2 each shallots, minced
- 1 red bell pepper, roasted and julienned
- 1 green bell pepper, roasted and julienned
- 1 cup button mushrooms, sliced
- ¾ cup port wine
- 1 tablespoon butter
Cover both sides of filet with pepper. Thinly coat the bottom of the pan with olive oil and sear over medium-high heat on both sides until internal temperature reaches 120° F. Remove and keep warm. Add shallots, garlic and mushrooms to the pan; cook until shallots turn translucent and all of the liquid has evaporated from the mushrooms. Add peppers and quickly toss until well combined. Add port and let cook until liquid is reduced by half. Whisk in the butter until completely melted.
Put mushrooms and peppers in center of plate, and put filet on top. Spoon port sauce over the top of filet before serving.
Techniques used in this recipe:
searsear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor. juliennejulienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square. coatcoat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.
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